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Chinese Stir Fry Vegetables

VIEWS 3556

Energy (kcal) - 57

Protein (g) - 0.7

Carbohydrate (g) - 22

Fat (g) - 2.5

Khyati's Health-O-Meter Says:

Beans are a good source of protein and as they are germinated, they can be easily digested. Tomato has lycopene and powerful antioxidants that have been shown to protect the eyes against light-induced damage. Most of the benefits of carrots can be attributed to their beta carotene and fiber content. This root vegetable is also a good source of antioxidant agents.

  • Onions (sliced) - 1 small
  • Shredded cabbage - 2 tbsp. 
  • Spring onions - 1 tbsp. (chopped) 
  • Capsicum - 1 small (sliced)
  • Tomatoes - 1 small (sliced)
  • Carrot - ½ no.
  • Bean sprouts - 15g
  • Oil - ½  tsp
  • Green chilli - 1 no. (finely chopped)
  • Ginger and garlic - 1 tsp (finely chopped)
  • Salt to taste
  • Soy sauce - 1/2 tsp
Step 1 Heat the oil in a broad non-stick pan, add the green chilies, ginger and garlic and saute on a medium flame for a few seconds. Step 2 Add the onions and saute on a medium flame for 1 minute. Step 3 Add all the remaining vegetables, bean sprouts, and salt and saute on a medium flame for 2 more minutes. Step 4 Add the soya sauce and saute on a medium flame for another minute. Step 5 Serve immediately.

Chinese Stir Fry Vegetables - BY KHYATI RUPANI

10 FEB 2018
VIEWS 3556


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