Directions:
- Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
- Wash bell pepper, remove stem and seeds, and cut into thin slivers.
- Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
- Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes-one per person.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.93 Kcal (594 kJ) | ||
| Calories from fat | 122.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.6g | 21% | |
|---|---|---|---|
| Sodium | 183.41mg | 8% | |
| Potassium | 240.57mg | 5% | |
| Total Carbs | 5.12g | 2% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 50.8mg | 85% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.3mg | 35% | |
| Calcium | 17.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 128.91 Kcal (540 kJ) | ||
| Calories from fat | 111.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 21% | |
|---|---|---|---|
| Sodium | 166.58mg | 8% | |
| Potassium | 218.5mg | 5% | |
| Total Carbs | 4.65g | 2% | |
| Sugars | 2.42g | 11% | |
| Dietary Fiber | 1.53g | 7% | |
| Protein | 1.36g | 3% | |
| Vitamin C | 46.1mg | 85% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 5.7mg | 35% | |
| Calcium | 15.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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