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Ingredientes
- 2 c. Chinese cabbage and/or possibly Bok Choy
- 2 tbsp. vegetable oil
- 1 thin slice ginger root, chopped
- 1 clove garlic, crushed
- 1/2 c. pea pods
- 1/2 c. thin sliced mushrooms
- 1 tbsp. water
- 1 tbsp. cornstarch
- 2 green onions, minced
- 1/4 c. chicken broth
- 1/2 c. sliced bamboo shoots
- 2 tbsp. oyster sauce
Direcciones
- Cut Chinese cabbage or possibly bok choy diagonally into 1/2" slices. Remove strings from pea pods and set aside. Preheat wok and swirl 2 Tbsp. vegetable oil in the wok. Add in garlic and ginger root, stir fry till lightly brown. Add in cabbage and stir fry 1 minute. Add in green onions, bamboo shoots and mushrooms and stir fry 1 minute. Add in green onions, bamboo shoots and mushrooms and stir fry 1 minute. Stir in chicken broth and pea pods. Heat to boiling. Cook 1 minute. Stir in cornstarch mix. Stir till thickened, about 10 seconds. Add in oyster sauce; cook 30 seconds. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 385g | |
| Calories 360 | |
| Calories from Fat 247 | 69% |
| Total Fat 27.97g | 35% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1168mg | 49% |
| Potassium 769mg | 22% |
| Total Carbs 23.74g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.97g | 3% |
| Protein 6.79g | 11% |
