From Fuchsia Dunlop's Every Grain of Rice. A few notes: 1) Feel free to reduce the chiles (or even omit the chiles, if any small humans vociferously object); the same goes for the numbing Sichuan pepper. But once the small humans start asking for this dish, you can slowly introduce said chiles and pepper. 2) You can make this without a wok, of course, but like almost all Chinese stir-fried dishes, it simply works better with a carbon-steel wok. (And they're relatively cheap and endlessly useful.) 3) The Sichuanese ya cai or Tianjin preserved vegetable are optional but fantastic -- they add what Dunlop calls a savory kick. Both should be available in a decent Chinese grocery, but look them up before you go, so you'll know what you're after.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (388g) | ||
Recipe Makes: 1 | ||
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Calories: 208 | ||
Calories from Fat: 86 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 0mg | 0 % | |
Sodium 26.7mg | 1 % | |
Potassium 829.9mg | 22 % | |
Total Carbohydrate 29.4g | 9 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 16.9g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 208
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