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Passage Foods Stir-Fry Sauce Passage to Thailand Thai Basil & Sweet Chili Medium Pouch - 7 Oz
Stir-Fry Sauce, Thai Basil & Sweet Chili
| Serving size | 1 container | ||
|---|---|---|---|
| Servings Per Container | |||
| Amount Per Serving | (+) | ||
| Calories | 200 | 70 | |
| Calories from Fat | (-) | (-) | |
| Calories from Saturated Fat | |||
| % Daily Value* | |||
| Total Fat 1g | 1% | 0% | |
| Saturated Fat 00 | 0% | 0% | |
| Trans Fat 0 | |||
| Cholesterol 5mg | 1% | 0% | |
| Sodium 1920mg | 83% | 28% | |
| Potassium 160mg | 4% | 2% | |
| Total Carbohydrate (-) | (-) | (-) | |
| Dietary Fiber (-) | (-) | (-) | |
| Total Sugars 38g | |||
| Added Sugars (-) | |||
| Protein 2g | (-) | (-) | |
| Calcium | 6% | 2% | |
| Iron | 8% | 2% | |
| (-) Information is currently not available for this nutrient. | |||
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**. | |||
| ** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA. | |||
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Potassium | 3,500mg | 3,500mg | |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
| Calories per gram: | |||
| Fat 9 | |||
| Carbohydrate 4 | |||
| Protein 4 | |||
Gluten Free
Contains: Allergens: Anchovy.
What you’ll need: 1 lb (450 g) sliced chicken (also great with beef, lamp, seafood, tofu or vegetables); 1 Cup (190 g) mixed vegetables: Sliced carrots, diced onions, long beans; 2 Cups (380 g) jasmine rice. Cooking Instructions: (1) Heat one tablespoons of oil in a wok; (2) Add your choice of meat or seafood, cook until seared, than add vegetables and Stir-Fry for 2-3 minutes; (3) Pour sauce into wok and toss through; (4) Reduce heat to low & Stir-Fry for another 2-3 minutes, or until meat is fully cooked; (5) Serve with steamed jasmine rice. Store unopened in a cool, dry place.
PASSAGE FOODS
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