Chinese-Style Vegetables with Sweet-and-Sour Sauce
Healthy, because
Even smarter
Nutritional values
The sprouts provide some minerals like calcium and magnesium. These, however, only in manageable quantities. Iron and iodine, on the other hand, are abundant. These substances are often not sufficiently present in the diet, especially in a vegetarian diet.
Serve with the chinese vegetables cooked with sweet and sour sauce natural rice. If you like, you can also sprinkle cashew nuts over the Asian vegetables.
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 37 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 100 grams Lentil sprout
- 10 grams dried Wood Ear Mushrooms
- 200 grams onions (quartered, then sliced thinly)
- 200 grams Bamboo shoots ((canned, sliced)
- 200 grams carrots (cut into matchsticks)
- 1 bunch scallions (sliced into rings)
- 200 grams Cucumber (peeled, halved, seeded and sliced)
- 1 red paprika (seeds removed, sliced into thin strips)
- 100 grams button Mushroom (cleaned, cut in half)
- For the sauce
- 125 milliliters Vegetable broth
- 150 milliliters Sake
- 4 Tbsps Rice vinegar
- 5 Tbsps soy sauce
- 1 tsp ginger (freshly grated)
- 3 Tbsps sesame oil
- ½ tsp cilantro (ground)
- 5 Tbsps honey
- salt
- freshly ground peppers
- 2 Tbsps Rice flour
Preparation steps
Rinse wood ear mushrooms and soak about 1 hour in a little water. Chop coarsely.
Mix together vegetable broth, sake, vinegar, soy sauce, oil, coriander and ginger. Season with salt and pepper.
In a wok, stir-fry onions. Add flavored broth, bamboo shoots, and carrots. Cover and cook about 8 minutes. Add remaining vegetables and simmer another 7 minutes. Sprinkle with rice flour and stir well. Stir in 2/3 of the lentil sprouts and cook about 3 minutes more.
Divide the sweet-and-sour vegetables among plates and garnish with remaining lentil sprouts.
Serve with rice if desired.
