Asian-Style Vegetable Stir-Fry with Chili-Lime Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 215 μg | (358 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,466 mg | (37 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 447 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 300 grams Pork tenderloin
- 1 red chili pepper
- 1 large carrot
- 100 grams Snow peas
- 1 handful soybean sprout
- 2 scallions
- 200 grams Broccoli (or cauliflower)
- 100 grams Mushrooms
- 2 Tbsps sesame oil
- 1 tsp Chinese 5 spice powder
- 1 Tbsp soy sauce
- 1 Tbsp Fish sauce
- 2 Tbsps Lime juice
- 2 Tbsps vegetable oil
- salt
- peppers (freshly ground)
- cilantro
Preparation steps
Season pork with salt and pepper to taste. Heat 1 tablespoon of oil in a skillet. Add the pork and sear until golden. Place in a 180°C (approximately 350°F) oven until cooked, about 10 minutes. Cover with foil and allow to rest until ready to use.
Rinse the chile, halve lengthwise, remove seeds and ribs, and chop finely. In a bowl, blend the chile with the lime juice, and season with salt and pepper to taste.
Peel the carrot and cut into sticks. Rinse the snow peas and cut in half if necessary. Rinse and slice the scallions. Divide the broccoli into florets. Rinse the broccoli and blanch in boiling water for 2 minutes. Drain and rinse with cold water to cool down. Rub mushrooms with a damp paper towel. Leave the mushrooms whole or halve depending on size.
Heat sesame oil in a wok. Add the carrot sticks and mushrooms and stir fry 2 minutes. Stir in the snow peas and bean sprouts, and cook for another 2 minutes. Stir in the scallions and broccoli, and season with 5-spice powder, soy sauce and fish sauce.
Slice the pork and brush with the reserved chili-lime marinade. Divide the vegetables and pork between plates. Serve sprinkled with cilantro leaves.
