Photo: K8
Estimated Nutrition (whole recipe, rough)
199
Calories
10g
Protein
2g
Fat
39g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Bok Choy | 1 cup (70g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons sunflower oil (or vegetable broth)
- 1 1/2 cups red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1 1/2 cups snow peas
- 1 1/2 cups bok choy, sliced
- 2 tablespoons baby leeks, sliced
- 1 cup carrots, thinly sliced
- 1 garlic clove, sliced
- 1/8 teaspoon fresh red chili, chopped
- 4 teaspoon tamari
- =
Directions
1
In a large wok or saucepan, keat oil over high heat. Toss in all the ingredients and stir-fry for 2-3 minutes, or until the vegetables become crunchy. Remove from the heat and serve with rice. This recipe serves 2 people.
Recipe sourced from
fandom