Chinese Vegetarian Dishes II

Below are the dishes I’ll teach in the cooking class this evening.

Vegetarian Stir-fried Mixed Vegetables

Nutrition value for 1/6 portion of recipe:

Calorie 115, Fat 7.7 g, Carbohydrate 10 g, Fibre 3 g, Sugar 3 g, Cholesterol 0 mg, Sodium 479 mg, Protein 3 g.

Vegetarian Hot & Sour Soup

Nutrition value for 1/6 portion of recipe:

Calorie 143, Fat 7.1 g, Carbohydrate 16 g, Fibre 2 g, Sugar 2 g, Cholesterol 0 mg, Sodium 672 mg, Protein 7 g.

Pan-fried Tofu with Mushroom and Bok Choy

Nutrition value for 1/4 portion of recipe:

Calorie 197, Fat 15.2 g, Carbohydrate 7 g, Fibre 3 g, Sugar 3 g, Cholesterol 0 mg, Sodium 598 mg, Protein 11 g.

See my related posts and pictures of ingredients:

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