Asian-style Tortellini

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Asian-style Tortellini
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
710
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie710 kcal(34 %)
Protein24.52 g(25 %)
Fat35.04 g(30 %)
Carbohydrates81.76 g(55 %)
Sugar added0 g(0 %)
Roughage4.29 g(14 %)
Vitamin A424.48 mg(53,060 %)
Vitamin D0 μg(0 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.26 mg(27 %)
Vitamin B₆0.32 mg(23 %)
Folate41.19 μg(14 %)
Pantothenic acid0.59 mg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C37.57 mg(40 %)
Potassium871.59 mg(22 %)
Calcium73.47 mg(7 %)
Magnesium111.15 mg(37 %)
Iron6.29 mg(42 %)
Iodine0.3 μg(0 %)
Zinc2.25 mg(28 %)
Saturated fatty acids10.32 g
Cholesterol40 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
fresh meat tortellini (store bought product)
2 cups
1 handful
1
1
2
boiling potatoes (cooked)
½
1 cup
3 tablespoons
2 tablespoons
4 tablespoons
Preparation

Kitchen utensils

1 Sieve, 1 Salad spinner, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Coarse grater, 1 Juicer

Preparation steps

1.
Cook the tortellini in boiling, salted water according to the instructions on the packet.
2.
Wash and trim the snow peas, wash the chinese cabbage, remove the core and shred. Wash the bamboo shoots, then drain. Peel the carrot and the potatoes. Cut the potatoes into slices. Grate the carrot. Fry the carrots and the cashew nuts in oil, then pour in the soy sauce. Add the rest of the vegetables, apart from the soybean sprouts and simmer for about 5 minutes. Season to taste with coconut cream, salt and pepper, then toss in the tortellini. Stir in the soybean sprouts before serving.