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Chinese Stew Easy Difficulty Made 1 time

stir fry

My interpretation of 炒蔬菜

stir fry
Portions 🍽 4 servings
Prep Time ⏱ 15 mins
Cook Time 🔥 10 mins
Total Time ⌛ 25 mins
Times Made Made 1 time
Dietary / Allergens:
🌿 Vegan 🌿 Vegetarian 🌿 Dairy-Free
Meal Type:
🍴 Dinner 🍴 Lunch
Occasion / Season:
🎉 Weeknight Fast
Special Equipment:
⚙️ Wok
Rating:
5.0 / 5.0 (1)
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Approximate Nutritional Analysis

Calculated based on 1 of 4 servings

Calories 🔥
540 kcal
Energy
Protein 20% kcal
27.5 g
Muscle & Satiety
Carbs 56% kcal
78.2 g
Energy & Grains
Total Fat 24% kcal
14.6 g
Essential Lipids
Caloric Distribution
Protein 20% Carbs 56% Fat 24%
Dietary Fiber 5.5g
Sodium 1605mg
Calculation Coverage 80% of ingredients matched
View Per-Ingredient Nutritional Contribution (15 items) ▼
Ingredient Quantity Est. Weight Calories Protein Carbs Fat
rice 1 cup 185.0g 675 kcal 13.1g 148.0g 1.3g
onion 1 150.0g 60 kcal 1.7g 14.0g 0.2g
ginger (approx) 1 small piece 60.0g 25 kcal 0.5g 5.8g 0.1g
garlic 2 cloves 6.0g 9 kcal 0.4g 2.0g 0.0g
bell pepper 1 120.0g 31 kcal 1.2g 7.2g 0.4g
carrot 1 60.0g 25 kcal 0.5g 5.8g 0.1g
shiitake mushrooms 8 oz 226.8g 50 kcal 7.0g 7.5g 0.7g
eggs 4 200.0g 286 kcal 25.2g 1.4g 19.0g
canned pineapple (approx) 1 50.0g 60 kcal 1.5g 7.5g 2.0g
broccoli 1 head 40.0g 14 kcal 1.1g 2.6g 0.2g
stir fry sauce (approx) 6 oz 170.1g 204 kcal 5.1g 25.5g 6.8g
ketchup 1 cup 272.0g 275 kcal 2.7g 73.4g 0.3g
tofu 1 lb 453.6g 376 kcal 45.4g 9.1g 22.7g
soy sauce 2 oz 56.7g 30 kcal 4.5g 2.8g 0.1g
sesame oil 1 tsp 4.5g 40 kcal 0.0g 0.0g 4.5g

* Approximate nutritional values calculated from recipe ingredients using USDA standard food reference data. Actual content may vary depending on specific brands, cooking methods, and substitutions.

Ingredients

(15 items)
  • rice
    1 cup
  • onion
    1
  • ginger
    1 small piece
  • garlic
    2 cloves
  • bell pepper
    1
  • carrot [optional]
    1
  • shiitake mushrooms [optional]
    8 oz
  • eggs [optional]
    4
  • canned pineapple [optional]
    1
  • broccoli [optional]
    1 head
  • stir fry sauce [optional]
    6 oz
  • ketchup [optional]
    1 cup
  • tofu [optional]
    1 lb
  • soy sauce [optional]
    2 oz
  • sesame oil [optional]
    1 tsp

Directions & Preparation

1.

The night before, freeze the tofu to get a spongy texture.

2.

Following day, defrost the tofu, I use a Sous Vide circulator at 95F for 1 hr.

3.

Cook rice in Instant Pot per usual directions (1 cup rice to 1.5 cups water, cook on rice setting, release pressure after 2 min after completion, open and cool slightly, gently transfer to serving bowl.

4.

Chop vegetables. Preheat a wok on high heat. Add oil, ginger, peeled garlic, hot pepper (optional), let fry for ~30 seconds.

5.

Add vegetables to wok (in batches, if desired). Stir vigorously to prevent sticking and burning.

6.

When vegetables reach desired doneness, sprinkle with soy sauce, add ketchup and stir-fry sauce. Cook while stirring for one more minute. Transfer to service bowl, sprinkle with sesame oil, cilantro leaves and sesame seeds.