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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare all the vegetables & measure out sauces. Blanch the beans by covering with boiling water, draining, rinsing and draining again. | 2. Heat oil in wok or large frying pan over med-hot heat. Add garlic, ginger and shallots and cook, stirring & shaking the pan, until shallots are softened. | 3. Add the beans, spinach & bok choy. Continue to stir until bok choy is starting to wilt. | 4. Add all sauces and stir until heated through. Sprinkle with the coriander to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bean	350		cut	10850.0	2439.5	640.5	77.0
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
garlic clove	2		chopped	-	-	-	-
gingerroot	2	teaspoons	grated	3.2	0.7108	0.0728	0.03
scallion	8		chopped	256.0	58.72	14.64	1.52
spinach	500		chopped	3450.0	544.5	429.0	58.5
baby bok choy	670		chopped	-	-	-	-
teriyaki sauce	1	tablespoon		16.02	2.8008	1.0674	0.0036
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
chili sauce	1	tablespoon	sweet	15.6975	3.3767	0.4266	0.0512
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.