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    You are in: Home / Recipes / Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli) Recipe
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    Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

    Average Rating:

    4 Total Reviews

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    • on August 08, 2008

      5 stars! I made some changes based on what I had at home. I used shredded carrots as I had no broccoli or jicama. I also added some fresh garlic and sesame seeds with the sesame oil. My BF said that it was "delicious". What a great way to get some healthy vegetables in your diet.

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    • on September 16, 2013

      When I saw this recipe I said, what? no onion, no garlic? But it was absolutely perfect!!! the combination of the ginger with the sauce was great. I found a way for my 5 year-old to eat her broccolis!!!! thanks for sharing

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    • on May 25, 2011

      This was a nice quick lunch dish for me to make for one I just cut the recipe a bit. I used gluten wheat free soy and sherry for my sauce. For the stir fry I used butternut squash as we don't get Jicana here I had some mange tout in the fridge to use so I added them too. I just love a plate of veg cooked like this. Thank you for posting, made for Honor thy mother the diabetic forum. May 2011

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    • on January 10, 2009

      This was very nice. Used broccolini instead of broccoli, so skipped the steaming step, and used button mushrooms instead of chinese mushrooms. And water chestnuts instead of jicama. The sauce was nicely seasoned, though I might add a pinch of sugar next time, and maybe some diced red peppers. I also added a pinch of cornstarch this time to help the sauce coat the veges. Lots of eye-appeal. Thanks for sharing little turtle.

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    Nutritional Facts for Stir-Fried Vegetables (Cabbage, Chinese Mushrooms, and Broccoli)

    Serving Size: 1 (186 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 211.3
     
    Calories from Fat 99
    46%
    Total Fat 11.0 g
    16%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 2208.6 mg
    92%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 6.5 g
    26%
    Sugars 5.2 g
    20%
    Protein 8.1 g
    16%

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