Ingredients:
- 1 tbsp julienned gingerroot
- 1/4 cup chinese shaoxing wine or 1/4 cup dry sherry
- 1 cup julienned scallion
Directions:
- Cut carrot and zucchini in half lengthwise, then finely slice on the bias. Remove seeds and membranes from pepper and cut into fine julienne.
- Heat oil in a hot wok until surface seems to shimmer slightly. Add carrot, tofu, onion and ginger and stir-fry for 1 minute. Add wine or sherry, zucchini, pepper and sugar and stir-fry for 1 minute. Pour in soy sauce, vinegar, oyster sauce and sesame oil and stir-fry for a further minute or until vegetables are just tender. Toss in scallion and sesame seeds, stir-fry for 10 seconds, then remove from heat.
- Transfer to a large bowl and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.29 Kcal (705 kJ) | ||
| Calories from fat | 100.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 17% | |
|---|---|---|---|
| Sodium | 219.94mg | 9% | |
| Potassium | 166.5mg | 4% | |
| Total Carbs | 15.2g | 5% | |
| Sugars | 9.03g | 36% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 68.7mg | 115% | |
| Vitamin A | 4mg | 132% | |
| Iron | 1.2mg | 7% | |
| Calcium | 854.2mg | 85% | |
| Amount Per 100 g | |||
| Calories | 132.65 Kcal (555 kJ) | ||
| Calories from fat | 78.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.76g | 17% | |
|---|---|---|---|
| Sodium | 173.36mg | 9% | |
| Potassium | 131.24mg | 4% | |
| Total Carbs | 11.98g | 5% | |
| Sugars | 7.12g | 36% | |
| Dietary Fiber | 1.83g | 9% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 54.2mg | 115% | |
| Vitamin A | 3.1mg | 132% | |
| Iron | 0.9mg | 7% | |
| Calcium | 673.3mg | 85% | |
* 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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