Asian Pork and Vegetable Pan with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 194 μg | (65 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,138 mg | (28 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 352 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 350 grams Pork cutlet
- 2 onions
- 1 walnut sized pc ginger
- 500 grams Pumpkin
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps sugar
- ¼ l clear Broth (instant)
- 2 Tbsps soy sauce
- 250 grams Long grain rice
- 2 stalks Leeks
- 1 Tbsp cornstarch
- 2 Tbsps Apple juice
Preparation steps
Cut the pork cutlets into strips. Peel the onions, cut in half lengthwise and cut lengthwise into slices.
Peel the ginger and cut into fine strips.
Peel, core and cut the pumpkin into thin strips.
Heat oil in a pan and brown the pork cutlets in it quickly. Season with salt and pepper. Remove the pork cutlets from the pan and set aside.
Add the onions, pumpkin and ginger into the same pan and fry while stirring. Sprinkle with sugar and let caramelize. Pour in the broth and soy sauce, cover the pan and let simmer for 15 minutes.
Cook the rice in about twice the amount of lightly salted water over low heat for about 20 minutes.
Trim the leeks, rinse and cut into rings. Add the leeks to the vegetables during the last 5 minutes and let simmer. Mix the cornstarch with apple juice until smooth, and stir into the vegetables. Bring to a boil and stir well. Finally, add the fried pork cutlets to the vegetables and season with salt and pepper.
Serve the pork cutlets with vegetables and cooked rice.
