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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut scallions into 1/2 inch long pieces. | 2. Cut onions into 1-inch chunks if using. | 3. Devein and cut bell pepper into 1-inch pieces. | 4. Drain canned mushrooms or slice fresh mushrooms. | 5. Wash and slice Napa Cabbage into 2-inch long pieces. | 6. Drain water chestnuts | 7. Rinse bean sprouts. | 8. De-string, rinse and cut off ends of Chinese pea pods. | 9. Remove broccoli flowers from stalks and cut into bite-size pieces. | 10. Rinse baby carrots. | 11. Measure powdered ginger or grate fresh ginger. | 12. Mix cornstarch and water with a whisk or fork. | 13. Measure Yoshida Sauce. | 14. Meat preparation: use 1 pound of meat, chicken and/or seafood total. | 15. Cut beef or chicken or pork into small bite-size pieces. | 16. If using shrimp, thaw under running water and set aside. | 17. Heat oil, garlic and ginger in a wok or large skillet. Stir to prevent burning. | 18. Add meat or chicken and cook for 3-4 minutes until just done. While this is cooking, add carrots. | 19. Next add water chestnuts, peppers, scallions or onions and mushrooms. Continue to stir the mixture for about one minute. | 20. Pour in Yoshida sauce and mix into the contents. | 21. Make a well in the center of the pan and whisk in the cornstarch mixture, then stir the whole panful. It will thicken quickly. Add 1 tablespoon of water at a time if it becomes too thick. Do not over-add water. | 22. If you are using shrimp, add it now. | 23. Quickly add Napa cabbage, broccoli and bean sprouts and stir into mixture. | 24. Taste to see if it needs more Yoshida Sauce and add by tablespoon and mix well until the taste suits you. | 25. Turn off heat and cover for about one minute. | 26. Toss with nuts. | 27. Serve immediately over steamed short-grain rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1	1		1705.536	0.0	63.0958	159.0775
scallion	6 -8			0.0	0.0	0.0	0.0
canola oil	2 -3	tablespoons		0.0	0.0	0.0	0.0
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	1/2	cup		0.0	0.0	0.0	0.0
yoshida ginger garlic teriyaki sauce	3/4	cup		-	-	-	-
broccoli floret	4 -6			-	-	-	-
napa cabbage	2	cups	sliced	26.16	4.8614	2.398	0.3706
chinese pea pod	12			-	-	-	-
mung bean sprout	1	cup	washed	-	-	-	-
water chestnut	1/2	cup	sliced	-	-	-	-
mushroom	1	cup	canned drained sliced	-	-	-	-
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
ginger	1	teaspoon	powdered grated	1.6	0.3554	0.0364	0.015
baby carrot	10			-	-	-	-
red bell pepper	1			-	-	-	-
cashew	1	cup		-	-	-	-

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