2 Serves
20 Mins
Heat the high heat cooking oil in a wok over medium-high heat.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
659 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
303 µg / 400 µgCalcium
473 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
150 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
1756 mg / 4,700 mgSodium
1901 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
12 g / 28 gSugar
10 g / 50 gSaturated Fat
4 g / 20 gCholesterol
75 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Add the broccoli florets to the wok and stir-fry for 5 minutes until tender, adding a splash of water if the vegetables begin to stick.
Stir in the minced garlic and fresh chilli, cooking for 1 minute until fragrant.
Add the spring onions, soya beans, pak choi, and firm tofu to the wok, tossing everything together for 2 to 3 minutes.
Pour in the hoisin sauce and soy sauce, then sprinkle with nuts, tossing for 1 minute to coat and warm through before serving.
12
g15
g41
g.jpg&w=3840&q=75)
Vietnamese16
g136
g9
g
