Nutritional Info

Nutrition Facts

Serving Size 1 (192g)

Calories 121
Calories from Fat 25 (21%)
Amount Per Serving %DIV
Total Fat 2.8g 4%
Saturated Fat 0.8g 4%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 5.2mg 2%
Sodium 244.4mg 11%
Potassium 507.7mg 11%
Total Carbohydrate 16.4g 5%
Dietary Fiber 3.9g 16%
Sugars 3.9g
Protein 5g 10%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content

Asian Vegetables With Yellow Bean Sauce

Source: Perfect Thai
Recipe Description
A colorful, and nutritious combination of vegetables are gently stir fried, then combined with tangy yellow bean sauce.  This is a great dish for busy weeknights when you want something healthy to serve, but don't want to spend hours in the kitchen.
Prep time
45 min
Cook time
10 min
Ready In
55 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  water
1 Teaspoon(t)  cornstarch
1/2 Cup(c)  vegetable stock
1 Teaspoon(t)  sugar
1 Teaspoon(t)  chili sauce
2 Tablespoon(T)  dark soy sauce
2 Tablespoon(T)  yellow bean sauce
2 Tablespoon(T)  rice wine or dry sherry
3/4 Cup(c)  bean sprouts
14 1/2 Ounce(oz)  straw mushrooms, drained
7 Ounce(oz)  green bok choy, coarsely shredded
1 Cup(c)  snow peas
4   baby corn cobs, halved lengthwise
1   small red bell pepper, seeded and thinly sliced
3 Clove(clv)  garlic, crushed
2 Tablespoon(T)  vegetable oil
1 Pinch(pn)  salt, to taste
1   eggplant


Cut the eggplant into 2 inch long thin sticks.  Place in a colander, then sprinkle with salt and let stand for 30 minutes.  Rinse in cold water and dry with paper towels.  Heat the oil in a skillet or preheated wok.  Add the garlic, scallions and bell pepper and stir fry over high heat for 1 minute.  Stir in the eggplant pieces and stir fry for an additional 1 minute, or until softened.  Stir in the corn cobs and snow peas and stir fry for 1 minute.  Add the bok choy, mushrooms and bean sprouts and stir fry for 30 seconds.  Mix the rice wine, yellow bean sauce, soy sauce, chili sauce and sugar together in a bowl, then add to the skillet with the stock.  Bring to a boil, stirring constantly.  Slowly blend the cornstarch with the water to form a smooth paste, then stir quickly into the skillet and cook for an additional 1 minute.  Serve immediately.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.