Chinese Cabbage, Carrot and Broccoli Stir-Fry

2
Serves
61
Calories
16
Nutrients
19
Vitamins

Ingredients

1/2 teaspoon chopped garlic
1 1/2 teaspoon peanut oil
1/2 teaspoon chopped ginger
1/2 cup thinly sliced Chinese cabbage (bok choy)
1/2 cup thinly sliced carrots
1/2 cup broccoli florets , blanched and cut into small pieces
2 tablespoons low-sodium soy sauce

Cooking Instructions

1. Heat a skillet or wok large enough to accommodate all the ingredients over medium-high heat.

2. Add the garlic, peanut oil and ginger, and stir quickly for 30 seconds.

3. Raise the heat to high. Add the cabbage, then the carrots, then the broccoli, stirring quickly after each addition. Season with pepper.

4. Add the soy sauce and cook until the vegetables are slightly tender.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 2

Calories
61
Protein
2 g
Total Carbohydrate
6 g
Dietary Fiber
2 g
Soluble Fiber
2 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
4 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Percent Calories from Protein
11 %
Percent Calories from Carbohydrate
39 %
Percent Calories from Fat
50 %

Vitamin A
8382 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
2 mcg
Vitamin C
18 mg
Vitamin D
0 IU
Folate
23 mcg
Vitamin E
1 IU
Vitamin K
56 mcg
Pantothenic Acid
0 mg
Calcium
35 mg
Iron
1 mg
Phosphorus
43 mg
Potassium
200 mg
Sodium
557 mg
Zinc
0 mg