Asian Vegetable Stir-fry

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Asian Vegetable Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
260
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie260 kcal(12 %)
Protein6.33 g(6 %)
Fat9.19 g(8 %)
Carbohydrates36.04 g(24 %)
Sugar added4.31 g(17 %)
Roughage0.05 g(0 %)
Vitamin A1,242.77 mg(155,346 %)
Vitamin D0 μg(0 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.04 mg(0 %)
Vitamin B₆0.01 mg(1 %)
Folate0.29 μg(0 %)
Pantothenic acid0.01 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.34 mg(0 %)
Potassium13.78 mg(0 %)
Calcium45.35 mg(5 %)
Magnesium1.45 mg(0 %)
Iron0.05 mg(0 %)
Iodine0 μg(0 %)
Zinc0.03 mg(0 %)
Saturated fatty acids1.17 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
26 ounces Mixed Vegetables (red peppers, baby sweetcorn, mange tout, pak choi, spring onions, broccoli)
2 tablespoons soy sauce
2 tablespoons Rice wine (or sherry)
1 tablespoon clear honey
4 tablespoons vegetable stock
2 tablespoons vegetable oil
2 tablespoons water
1 clove garlic (crushed)
1 tablespoon freshly grated ginger
1 teaspoon toasted sesame oil (to taste)
How healthy are the main ingredients?
soy saucehoneygingergarlic

Preparation steps

1.
Remove the seeds from the peppers and slice thickly. Cut the pak choi coarsely into strips. Divide the broccoli into florets.
2.
Mix together the soy sauce, wine, honey and stock. Set aside.
3.
Heat the oil in a wok or large deep frying pan. Add the tougher vegetables (broccoli and baby sweetcorn) and stir-fry over a high heat for 30 seconds. Add the water, cover and cook over a high heat for 2 minutes.
4.
Add the quicker cooking vegetables ( peppers, mange-tout and spring onions) with the garlic and ginger and stir-fry for 1–2 minutes, until almost tender.
5.
Stir in the pak choi and cook for 1 minute, until all the vegetables are cooked but still retaining some bite.
6.
Pour in the soy sauce mixture, stir-fry for 1 minute and sprinkle with sesame oil.