Braised Baby Bok Choy
Braised Baby Bok Choy - Perfect for vegans and omnivores: Mixed vegetables with fiery chile peppers
Healthy, because
Even smarter
Nutritional values
Pak Choi, the tender leafy cabbage, scores with its high folic acid content. This B vitamin is responsible for a sufficient supply of blood cells and for the renewal of body cells. Without any dairy products, this dish also provides a lot of calcium. The mineral ensures that your teeth and bones remain firm and healthy.
This makes\'s a little crispier: Put some roasted peanuts on top of the vegetables. In addition to unsaturated fatty acids, they also provide vitamin E - your cardiovascular system is grateful for both.
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 342.5 μg | (571 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 228 μg | (76 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 715 mg | (18 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 Bok Choy
- 1 red chili pepper
- 100 grams shiitake mushrooms
- 200 grams Tofu
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 2 Tbsps Rice wine
- 100 milliliters Vegetable broth
- 1 tsp cornstarch
Kitchen utensils
Preparation steps
Rinse bok choy and trim the root ends. Cut bok choy in half lengthwise. Rinse pepper and cut in half lengthwise. Remove the seeds and cut diagonally into thin strips.
Wipe shiitake mushrooms with a damp towel and remove stems. Cut tofu into cubes.
Heat oil in a wok. Add pepper and mushrooms and cook for 2-3 minutes.
Add soy sauce, rice wine and vegetable stock.
Add bok choy halves with the cut side down. Cover and simmer for 4-5 minutes over medium heat.
Remove bok choy from wok and place on a plate.
Combine cornstarch and 2 tablespoons cold water in a bowl. Whisk with a fork. Stir into vegetable stock mixture and bring to a boil. Add tofu and cook until heated through. Spoon tofu mixture over the bok choy and serve immediately.
