Asian Pork and Vegetable Stir-fry
Healthy, because
Even smarter
Nutritional values
High-protein turkey meat is perfect for uncomplicated and quickly prepared low-carb dishes that make you feel full. Poultry is supplied with bone-strengthening calcium and phosphorus as well as the metabolism-supporting B-vitamin niacin. The chilli pepper boosts the metabolism with capsaicin.
For veggie fans, the turkey meat can be easily replaced with natural tofu or smoked tofu. Those who do not necessarily want to eat low carb can serve natural rice with the dish.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 16.9 μg | (28 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams Pork tenderloin
- 1 Red chili pepper
- 3 Tbsps soy sauce
- 100 grams Snow peas
- salt
- 150 grams fresh Pineapple (peeled)
- 1 Red Bell pepper
- 1 green Bell pepper
- 100 grams canned Bamboo shoots
- Lemongrass
- 1 pkg Green tea (tea bags, such as Sencha Dawn)
- 150 milliliters water
- 3 Tbsps vegetable oil
- freshly ground pepper
- some Coriander (for garnish)
Preparation steps
Cut pork into slices. Rinse chile pepper and finely chop. Mix oil with 1 tablespoon soy sauce and chile pepper. Pour over the pork and turn to coat. Cover and refrigerate for 20 minutes.
Rinse snow peas and cut in half. Blanch in boiling salted water for 1 minute. Remove with a slotted spoon and plunge into ice water. Cut pineapple into pieces. Rinse the peppers, quarter, remove seeds and ribs and finely chop. Cut the bamboo into thin strips. Cut lemongrass lengthwise into quarters.
Brew tea bags with boiling water and lemon grass. Remove tea bags. Heat oil in a large wok or frying pan. Stir-fry the pork. Push pork to the edge. Place peppers in the middle and stir-fry for 3 to 4 minutes. Push peppers to the edge. Place snow peas, pineapple and bamboo in the middle and stir-fry 1 minute. Stir-fry everything and pour in the tea. Season with the remaining soy sauce, salt and pepper. Cook over low heat for 4 minutes. Remove lemongrass. Garnish with cilantro and serve.
