Stir-fried Cooked Chicken Veggie Combos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 2 | c | Peas |
| 1/2 | c | Fresh mushrooms |
| 1/2 | c | Celery |
| 1 | Onion | |
| 2 | Dried black mushrooms | |
| soaked | ||
| 1 | c | Chinese lettuce |
| 1/4 | c | Bamboo shoots |
| 1/4 | c | Water chestnuts |
| 1 | c | Broccoli |
| 1 | c | Celery |
| 1/2 | c | Fresh mushrooms |
| 1/2 | c | Water chestnuts |
| 1 | c | Chinese cabbage |
| 1/2 | c | Button mushrooms |
| 12 | Snow peas | |
| 1 | Celery stalk | |
| 1 | Green pepper | |
| 1 | Tomato | |
| 1/2 | c | Chinese cabbage |
| 1/2 | c | Celery |
| 1/4 | c | Bamboo shoots |
| 1/4 | c | Canned button mushrooms |
INSTRUCTIONS
These are suggested vegetable combinations for use with "Basic Stir-Fried Cooked Chicken". From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 115
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 318.8mg
Potassium: 808.1mg
Carbohydrates: 22g
Fiber: 7g
Sugar: 10.2g
Protein: 7.4g