Nutritional Info

Nutrition Facts

Serving Size 1 (293g)

Calories 1088
Calories from Fat 979 (90%)
Amount Per Serving %DIV
Total Fat 108.8g 167%
Saturated Fat 11.1g 56%
Monounsaturated Fat 67.5g
Polyunsaturated Fat 30.3g
Trans Fat 0.0g
Cholesterol 2mg 1%
Sodium 47.1mg 2%
Potassium 420.9mg 9%
Total Carbohydrate 18.2g 6%
Dietary Fiber 4.7g 19%
Sugars 8.8g
Protein 3.4g 7%

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Recipe Description
Here's an unusual Chinese-style vegetable dish. This is my own version of a Chinese restaurant favorite. It's especially good with chunks of precooked chicken breast meat added to the stir fry.
Prep time
10 min
Cook time
15 min
Ready In
25 min


Serves Tool

Serves To:USMetric
2 Clove(clv)  garlic
1 Pound(lb)  fresh green beans, washed, dried and trimmed
1 Teaspoon(t)  red pepper flakes
1 Teaspoon(t)  sesame oil
2 Tablespoon(T)  soy sauce
1 Tablespoon(T)  splenda
2 Cup(c)  cooking oil, for deep and stir frying
1   fresh ginger root, 1 1/2 inches


Heat oil to 375 degrees F in a deep fat fryer or deep, heavy saucepan. While oil is heating, peel and coarsely chop ginger and garlic. Fry green beans a batch at a time 2 to 3 minutes, or until skin crinkles. Drain on a clean towel. In a wok or frying pan, over high heat, saute ginger, garlic and red pepper flakes in oil. Add sesame oil, soy sauce, and Splenda. When these are lightly cooked, add the cooked green beans and stir fry for a couple of minutes until ingredients are thoroughly mixed.

Additional notes

Tip: Be aware that cooking hot pepper at high temperature can make you cough, so turn on the vent fan or open a window or two.

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