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Assorted Vegetables with Tianjin cabbage

OPEN SOURCE FOOD
13Ingredients
35Minutes
100Calories
Read Directions

Ingredients

US|METRIC
  • 1/2 radishes (dikon, peeled and cut in julienne)
  • 1 carrots (peeled, sliced and cut into flowers)
  • 2 stalks green onions (chopped)
  • 4 white asparagus spears (cut into 3 cm sections)
  • 1 zucchini (small, sliced into 5 cm long stripes)
  • 1 yellow bell pepper (small, deseeded and sliced)
  • 2 stalks celery (sliced)
  • 1 teaspoon ginger root (grated)
  • 1 tablespoon cabbage (Tianjin preserved)
  • 2 tablespoons oil
  • 1/2 cup vegetable stock
  • 1 pinch sugar
  • 1/2 tablespoon corn starch
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    Directions

    1. 1. Blanch asparagus and carrot.
    2. 2. Heat oil in wok, fry ginger till fragrant, add celery, bell pepper, zucchini, daikon and Tianjin , fry about 4 minutes, add asparagus and carrot.
    3. 3. Pour in vegetable stock and sugar, mix well, add cornstarch mixed with 1 tablespoon of water, mix well.
    4. 4. Serve sprinkled with green onion.
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    NutritionView More

    100Calories
    Sodium6% DV140mg
    Fat11% DV7g
    Protein2% DV1g
    Carbs3% DV8g
    Fiber8% DV2g
    Calories100Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium140mg6%
    Potassium310mg9%
    Protein1g2%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate8g3%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A60%
    Vitamin C110%
    Calcium4%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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