Hello everyone! This is our new video, which is about preparing Chinese vegetable stir fry.
INGREDIENTS (US):
21oz of mixed vegetables, we used:
3.5oz white onions
3.5oz carrots
1.5oz mangetout beans
1.5oz baby corn
1.5oz button mushrooms
1.5oz red bell peppers
1oz bamboo shoots
3.5oz broccoli
3.5oz cauliflower
green chili (we used jalapeño)
3 thick slices of ginger (roughly 1oz)
1¼ cup water
1 tbsp soy sauce
1½ tbsp cornstarch mixed with 1 tbsp water
salt to taste
When measuring ingredients, make sure that all the measurements are level. This means discarding the ingredients that rise above the rim of the measuring cup, tsp, tbsp etc. The back of a straight knife works perfectly for this.
INGREDIENTS (International):
600g of mixed vegetables, we used:
100g white onions
100g carrots
50g mangetout beans
40g baby corn
40g button mushrooms
40g red bell peppers
30g bamboo shoots
100g broccoli
100g cauliflower
green chili (we used jalapeño)
25g ginger
300g water
15g soy sauce
13g cornstarch mixed with 15g water
salt to taste
TIMES, YIELD and INFO:
Makes: 2 servings
Preparation time: 10 minutes
Cooking time: 12 minutes
NUTRITIONAL INFO:
Serving Size: 300g
Calories: 120kcal
Total Carbohydrate: 25.5g
Starch: 1g
Sugars: 8.3g
Dietary Fiber: 5.9g
Total Fat: 0.8g
Saturated Fat: 0.2g
Unsaturated Fat: 0.6g
Protein: 6g
Sodium: 445mg
Water: 261g
CALORIC RATIO:
81% Carbs
6% Fats
13% Protein
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