Ingredients:
- 1 1/2 tsp grated fresh gingerroot
- 1 red bell pepper, cut into 1 squares
- 1/2 cup thinnly sliced carrot, diagonally cut
Directions:
- Combine the first 4 ingredients in a small bowl and set aside.
- Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
- Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
- Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.3 Kcal (311 kJ) | ||
| Calories from fat | 20.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 4% | |
|---|---|---|---|
| Sodium | 385.73mg | 16% | |
| Potassium | 83.86mg | 2% | |
| Total Carbs | 10.77g | 4% | |
| Sugars | 2.27g | 9% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 3.26g | 7% | |
| Vitamin C | 82.2mg | 137% | |
| Vitamin A | 6.7mg | 222% | |
| Iron | 147.6mg | 820% | |
| Calcium | 141.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 28.53 Kcal (119 kJ) | ||
| Calories from fat | 7.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 4% | |
|---|---|---|---|
| Sodium | 148.14mg | 16% | |
| Potassium | 32.21mg | 2% | |
| Total Carbs | 4.14g | 4% | |
| Sugars | 0.87g | 9% | |
| Dietary Fiber | 1.28g | 13% | |
| Protein | 1.25g | 7% | |
| Vitamin C | 31.6mg | 137% | |
| Vitamin A | 2.6mg | 222% | |
| Iron | 56.7mg | 820% | |
| Calcium | 54.3mg | 14% | |
* 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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