STEP 1.Boil beef and pork in broth in conjunction withblack pepper, water and tomatoes. Cowl and simmer for quarter-hour.
STEP 2.Add the chicken.
STEP 3.Add extra water if necessary.
STEP 4.Cowl and simmer till all meats square measure tender. Set aside.
STEP 5.Sauté garlic and onions in vegetable oil.
STEP 6.Add the sauté to the meats.
STEP 7.Add pasta sauce and 1/2 c. Water.
STEP 8.Combine and simmer.
STEP 9.Add the string beans and therefore the stalk of pechay.
STEP 10.Season with salt and pepper.
STEP 11.Simmer for a couple of minutes.
STEP 12.Add the cheese, pechay leaves and cabbage.
STEP 13.Cowl and simmer till the vegetables square measure tender.
Nutrition value
4050
calories per serving
261 g Fat363 g Protein58 g Carbs22 g FiberOther
Current Totals
261 g Fat
363 g Protein
58 g Carbs
22 g Fiber
MacroNutrients
Carbs
58 g
Protein
363 g
Fiber
22 g
Fats
Fat
261 g
Vitamins & Minerals
Calcium
2141 mg
Iron
37 mg
Vitamin A
4567 mcg
Vitamin B1
2 mg
Vitamin B2
2 mg
Vitamin B3
75 mg
Vitamin B6
7 mg
Vitamin B9
497 mcg
Vitamin B12
2 mcg
Vitamin C
265 mg
Vitamin E
15 mg
Copper
6 mcg
Magnesium
672 mg
Manganese
10 mg
Phosphorus
3978 mg
Selenium
370 mcg
Zinc
52 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
