SHITAKE STIR FRY

SHANNA TOLBERT

AGE 15

PATRICK COUNTY

UTENSILS

• ELECTRIC WOK• MICROWAVE• PLATES• PARING KNIFE• HAND SANITIZER• CUTTING BOARD• NAPKINS

INGREDIENTS

• 1/2 STICK BUTTER• GARLIC SALT• CHICKEN TENDERS• SLICED ONIONS• SLICED PEPPERS• WARM CORN

TORTILLAS

• SHITAKE MUSHROOMS WITH EITHER PORTABELLA OR BUTTON MUSHROOMS

DIRECTIONS

• PLACE 1/2 STICK OF BUTTER IN SKILLET ON MEDIUM TO MEDIUM HIGH

• ADD GARLIC SALT TO TASTE

• ADD CHICKEN TENDERS TO SIZZLING BUTTER

• STIR FRY ONE TO TWO MINUTES

DIRECTIONS

• ADD MUSHROOMS• STIR

CONTINUOUSLY• ADD SLICED

ONIONS & PEPPERS• EXTRA GARLIC

SALT MAY BE ADDED AT ANY TIME

DIRECTIONS

• WHEN THE VEGETABLES ARE SOFT AND THE CHICKEN TENDERS ARE FULLY COOKED, PLACE IN THE CENTER OF WARM TORTILLAS

• WRAP THE TORTILLAS AROUND THE STIR FRY

• SERVE WARM

NUTRITIONAL VALUE

0

10

20

30

40

50

60

70

FA

T

PR

OT

EIN

S

FAT

FIBER

PROTEINS

CARBOHYDRATES

• 19 GRAMS OF FAT• 4 GRAMS FIBER• 44 GRAMS

PROTEINS• 70 GRAMS

CARBOHYDRATES

NUTRITIONAL VALUE

POTASSIUMSODIUM

VIT. C

MAGNESIUMCALCIUMVIT. B6

• 812 MG POTASSIUM• 158 MG SODIUM• 114 MG VITAMIN C• 61 MG MAGNESIUM• 47 MG CALCIUM• 12.25 MG VITAMIN

B6

SUMMARY

• STIR FRY IS A QUICK AND EASY MEAL FOR BUSY FAMILIES

• STIR FRY IS VERY NUTRITIOUS

• SHITAKE STIR FRY SATISFIES MOST IDIOSYNCRASIES