Below are the dishes I’ll teach in the class tonight.
Cucumber with Bean Thread Vermicelli Salad
Nutrition value for 1/6 portion of recipe:
Calorie 132, Fat 6.3 g, Carbohydrate 19 g, Fibre 1 g, Sugar 2 g, Cholesterol 0 mg, Sodium 409 mg, Protein 2 g.
Potato Salad Chinese Style
Nutrition value for 1/6 portion of recipe:
Calorie 86, Fat 3.9 g, Carbohydrate 12 g, Fibre 1 g, Sugar 1 g, Cholesterol 0 mg, Sodium 333 mg, Protein 1 g.
Chow Mein with Mixed Vegetables
Nutrition value for 1/6 portion of recipe:
Calorie 240, Fat 10.6 g, Carbohydrate 39 g, Fibre 5 g, Sugar 5 g, Cholesterol 0 mg, Sodium 524 mg, Protein 7 g.
Braised Tofu with Veggie Chicken and Vegetables
Nutrition value for 1/6 portion of recipe:
Calorie 189, Fat 11.5 g, Carbohydrate 7 g, Fibre 2 g, Sugar 2 g, Cholesterol 0 mg, Sodium 780 mg, Protein 15 g.
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Filed under: Cooking Class, Food | Tagged: Chinese, Photo, Veggie | Comments Off on Chinese Vegetarian Dishes IV