Chinese Stir-Fried Vegetables With Tofu

1. Heat oil in wok.

2. When hot, add bell peppers, celery& garlic.

3. Stir fry over moderate heat till celery is half cooked.

4. Add bean sprouts, scallions& sunflower seeds.

5. Stir fry just till sprouts are wilted.

6. Rest of the vegetables should be tender crisp.

7. Add rest of ingredients& reduce heat.

8. Saute another 2 minutes.

9. Serve over grains or noodles.

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Nutrient	Quantity
Total fats	33.3309 g
Protein	7.0773 g
Carbohydrates	8.8342 g
Energy	351.403 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0935 g
Water	88.9835 g
Aspartic acid	0.7155 g
Calcium, Ca	53.656 mg
Lutein + zeaxanthin	182.08 g
Fiber, total dietary	2.5539 g
Fatty acids, total saturated 22:0	0.0368 g
Carotene, beta	176.712 g
Niacin	2.7143 mg
Fatty acids, total saturated 18:4	0.0016 g
Vitamin A, RAE	14.443 g
Arginine	0.4793 g
Riboflavin	0.1401 mg
Tocopherol, beta	0.1357 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.002 g
Fatty acids, total saturated 20:1	0.0642 g
Glutamic acid	1.6226 g
Sodium, Na	2064.458 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0576 g
Total lipid (fat)	33.3309 g
Manganese, Mn	0.8697 mg
Fructose	0.2528 g
Proline	0.4466 g
Fatty acids, total saturated 16:0	2.712 g
Sucrose	0.3405 g
Choline, total	25.8817 mg
Sugars, total	1.8614 g
Serine	0.324 g
Fatty acids, total saturated 10:0	0.0141 g
Fatty acids, total saturated 18:0	1.5057 g
Vitamin B-6	0.3538 mg
Selenium, Se	7.9932 g
Ash	7.3795 g
Fatty acids, total saturated 18:1 undifferentiated	12.8331 g
Pantothenic acid	0.4628 mg
Phenylalanine	0.3532 g
Copper, Cu	0.3002 mg
Betaine	4.1656 mg
Thiamin	0.2172 mg
Methionine	0.1255 g
Iron, Fe	1.8688 mg
Carbohydrate, by difference	8.8342 g
Phosphorus, P	148.752 mg
Folate, total	55.922 g
Dihydrophylloquinone	0.0216 g
Tocopherol, gamma	0.0697 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0016 g
Fatty acids, total saturated 22:1 undifferentiated	0.0036 g
Alanine	0.3465 g
Valine	0.3783 g
Fatty acids, total saturated 18:2 undifferentiated	13.9691 g
Glycine	0.3545 g
Glucose (dextrose)	0.267 g
Fatty acids, total saturated 14:0	0.0039 g
Zinc, Zn	0.9154 mg
Isoleucine	0.3358 g
Tocopherol, delta	0.0023 mg
Fatty acids, total saturated 12:0	0.0006 g
Fatty acids, total polyunsaturated	14.0929 g
Fatty acids, total saturated 14:1	0.0003 g
Fatty acids, total polyunsaturated 17:1	0.0018 g
Leucine	0.499 g
Tocotrienol, alpha	0.0064 mg
Vitamin A, IU	293.92 IU
Folate, DFE	55.922 g
Tryptophan	0.1164 g
Vitamin C, total ascorbic acid	4.0233 mg
Phytosterols	301.277 mg
Galactose	0.3089 g
Fatty acids, total polyunsaturated 18:1 c	0.0032 g
Fatty acids, total saturated 20:0	0.0132 g
Fatty acids, total saturated 6:0	0.0002 g
Tyrosine	0.2126 g
Vitamin K (phylloquinone)	22.5604 g
Fatty acids, total saturated	4.4343 g
Histidine	0.1664 g
Fatty acids, total monounsaturated	12.9607 g
Threonine	0.278 g
Folate, food	55.922 g
Fatty acids, total polyunsaturated 17:0	0.0023 g
Fatty acids, total polyunsaturated 24:0	0.0086 g
Vitamin E (alpha-tocopherol)	4.603 mg
Magnesium, Mg	62.241 mg
Lysine	0.4069 g
Potassium, K	352.835 mg
Cystine	0.0978 g
Fluoride, F	2.56 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	3.015	0.6446	0.0382
Garlic	2 cloves	8.94	1.9836	0.03
Tofu	3 pieces	0	0	0
Celery	1 stalk	10.24	1.9008	0.1088
sesame oil	2 tablespoons	240.448	0	27.2
green bell pepper	2	0	0	0
sherry	0.25 cup	0	0	0
scallion	2 bunches	0	0	0
sunflower seed	0.25 cup	67.16	2.3	5.9179
tamari	2 tablespoons	21.6	2.0052	0.036
mung bean sprout	1.5 1/2	0	0	0
chinese noodle	0	0	0	0