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    Nutrition Education Program: Department of Workforce Services

    Uploaded by

    Robert Hart
    This document provides instructions and tips for stir-frying vegetables and meat. Stir-frying is described as a quick, low-fat cooking method using high heat and a small amount of oil. The document includes sections on cutting ingredients, cooking techniques, sample recipes for Chinese Vegetable Stir-Fry and Stir-Fry with Vegetables and Meat, as well as storage tips.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd

    Nutrition Education Program: Department of Workforce Services

    Uploaded by

    Robert Hart
    76 views7 pages
    This document provides instructions and tips for stir-frying vegetables and meat. Stir-frying is described as a quick, low-fat cooking method using high heat and a small amount of oil. The document includes sections on cutting ingredients, cooking techniques, sample recipes for Chinese Vegetable Stir-Fry and Stir-Fry with Vegetables and Meat, as well as storage tips.

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    Stir Fry

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    This document provides instructions and tips for stir-frying vegetables and meat. Stir-frying is described as a quick, low-fat cooking method using high heat and a small amount of oil. The document includes sections on cutting ingredients, cooking techniques, sample recipes for Chinese Vegetable Stir-Fry and Stir-Fry with Vegetables and Meat, as well as storage tips.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    76 views7 pages

    Nutrition Education Program: Department of Workforce Services

    Uploaded by

    Robert Hart
    This document provides instructions and tips for stir-frying vegetables and meat. Stir-frying is described as a quick, low-fat cooking method using high heat and a small amount of oil. The document includes sections on cutting ingredients, cooking techniques, sample recipes for Chinese Vegetable Stir-Fry and Stir-Fry with Vegetables and Meat, as well as storage tips.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Servings Per Container 6

    Amount per serving


    Calories 120 Calories from Fat 85
    % Daily Value
    Total Fat 13g 14%
    Saturated Fat 5g 6%
    Cholesterol 30 mg 0%
    Sodium 660 mg 2%
    Total Carbohydrate 5g 3%
    Dietary Fiber 0g 13%
    Sugars 5g
    Protein 5g

    Vitamin A 163% Vitamin C 152%

    Calcium 4% Iron 7%
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    Amount per serving


    Calories 507 Calories from Fat 194
    % Daily Value
    Total Fat 13g 33%
    Saturated Fat 5g 28%
    Cholesterol 30 mg 15%
    Sodium 660 mg 15%
    Total Carbohydrate 5g 19%
    Dietary Fiber 0g 9%
    Sugars 5g
    Protein 5g

    Vitamin A 6% Vitamin C 32%

    Calcium 5% Iron 27%


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    Calories 8 Calories from Fat 0
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    Total Fat 13g 0%
    Saturated Fat 5g 0%
    Cholesterol 30 mg 0%
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    Total Carbohydrate 5g 1%
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    Serving Size 1 cup


    Servings Per Container 4

    Amount per serving


    Calories 150 Calories from Fat 104
    % Daily Value
    Total Fat 13g 18%
    Saturated Fat 5g 8%
    Cholesterol 30 mg 0%
    Sodium 660 mg 34%
    Total Carbohydrate 5g 3%
    Dietary Fiber 0g 7%
    Sugars 5g
    Protein 5g

    Vitamin A 7% Vitamin C 39%

    Calcium 4% Iron 8%

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