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Ingredients
for
4
Carrot, Leek and Cabbage Stir-Fry with Capers
45 min.
Time:
148
calories
Calories:
Health Score:
97 / 100
Ingredientsfor
- Vegetable Stir-Fry
- 40 grams sun-dried Tomatoes
- 150 grams carrots
- 200 grams Leeks
- 150 grams Savoy cabbage
- 4 Tbsps olive oil
- 250 grams Mung bean sprouts
- 100 milliliters Vegetable broth
- 2 Tbsps balsamic vinegar
- cayenne pepper
- salt
- 3 Tbsps small Caper
Preparation
1.
Finely dice sun-dried tomatoes and soak in room temperature water for about 1 hour.
2.
Peel and julienne (very finely slice) carrots. Rinse, trim and julienne leeks.
3.
Cut cabbage into thin strips.
4.
In a large frying pan, sauté carrots in hot olive oil, stirring. Add leeks and cabbage and stir-fry 3 minutes more, until vegetables are al dente. Add tomatoes and soaking liquid, sprouts, vegetable broth, balsamic vinegar, cayenne pepper, salt to taste, and capers. Cover and cook 2-3 minutes more. Season to taste.
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 148 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |