Cabbage and Pepper Stir Fry
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
440
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 440 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 14.8 g | (49 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.5 mg | (138 %) | ||
| Vitamin K | 325.5 μg | (543 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 282 mg | (297 %) | ||
| Potassium | 1,404 mg | (35 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams Green cabbage
- 1 red Bell pepper
- 200 grams fresh Pineapple
- 1 fresh chili pepper
- 1 Lemongrass
- 200 grams Mung bean sprouts
- 2 Tbsps bright soy sauce
- 4 Tbsps sherry
- 1 tsp Chili sauce
- salt
- peppers (from the mill)
- 1 tsp cornstarch
- 2 Tbsps Shredded coconut
- 1 Tbsp Sesame seeds
- ½ tsp grated Lemon peel
- 3 Tbsps vegetable oil
Preparation steps
1.
Rinse the cabbage and peppers and cut into strips. Cut the pineapple flesh into pieces. Chop the chile pepper and lemon grass. Mix together the soy sauce, cornstarch, sherry, chili sauce, salt and pepper.
2.
Toast the coconut and sesame seeds in a dry frying pan until golden, then add the lemon zest.
3.
Fry the cabbage and peppers in a wok with hot oil until softened. Add the pineapple, chile pepper, lemon grass and sprouts and stir in the sauce mixture. Serve sprinkled with the coconut and sesame.
