• low fat 0.81g 0.81%
  • low sat fat 0.09g 0.09%
  • med salt 171.94mg 0.17%
  • low sugar 2.80g 2.80%
*As guideline of daily recommended intake per 100g

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Ingredients:

Sauce

Cooking method:

  1. Wash and slice all vegetables.
  2. Heat wok and add oil. Heat until oil begins to smoke. Add vegetables, turning the vegetables quickly until they are glazed with the hot oil.
  3. Add 1/4 cup water or stock. Cover with lid, cook over moderate-to-high flame for 2 minutes. Take off heat while you make the sauce.
  4. In a bowl combine the cornflour with a little water to make a paste.  Add the oyster sauce, soy sauce and olive oil.  Mix until well combined.
  5. Return wok to heat and push the vegetables to sides of wok making a well in the centre of the vegetables.
  6. Add sauce mixture and stir until sauce thickens and lightly coats the back of the spatula. Mix through vegetables. Serve.

Nutritional information:

Quantity per Serving
Quantity per 100g
% Daily Intake (per Serving)
Weight
191.55g
100.00g
Energy
297.74kJ
155.44kJ
3% (8700kJ)
Protein
4.41g
2.30g
9% (50g)
Total Fat
1.56g
0.81g
2% (70g)
- Saturated Fat
0.18g
0.09g
1% (24g)
- Poly-unsaturated Fat
0.48g
0.25g
- Monounsaturated Fat
0.43g
0.23g
Cholesterol
0.00mg
0.00mg
Carbohydrate-Available
7.88g
4.11g
3% (310g)
CarbohydrateSE
7.84g
4.09g
3% (310g)
- Sugars
5.35g
2.80g
6% (90g)
Water
170.08g
88.79g
Dietary Fibre
4.06g
2.12g
14% (30g)
Thiamin
0.06mg
0.03mg
Riboflavin
0.25mg
0.13mg
Niacin
3.58mg
1.87mg
Niacin Equivalents
4.38mg
2.29mg
Vitamin C
90.42mg
47.20mg
Total Folate
49.64ug
25.92ug
Total Vitamin A Equivalents
98.92ug
51.64ug
Retinol
2.47ug
1.29ug
B-Carotene Equivalents
572.38ug
298.82ug
Sodium
329.35mg
171.94mg
14% (2300mg)
Potassium
448.46mg
234.12mg
Magnesium
34.89mg
18.22mg
Calcium
30.04mg
15.68mg
Phosphorus
110.89mg
57.89mg
Iron
1.37mg
0.72mg
Zinc
0.72mg
0.38mg

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