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Chinese vegetables from the wok
 
 
4 ServingsPT30M30 min

Chinese vegetables from the wok


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Directions

  1. Heat 2 tablespoons sunflower oil in the woks and the chopped onions soft and glassy. Remove the onion from the wok.
  2. Heat 2 tablespoons sunflower oil in the stir-fry stir fry the meat sprinkled with salt and pepper almost done.
  3. Add paksoi, garlic and broth. Bring the broth to the boil and let the pak choi simmer in a few minutes.
  4. Stir in the fried onion cuttings, sesame oil, bean sprouts and shrimps. Heat everything up. Divide the plates.

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Nutrition

305Calories
Sodium0% DV0g
Fat25% DV16g
Protein62% DV31g
Carbs2% DV6g
Fiber0% DV0g

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