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Cod with Cabbage and Mushrooms
with Chinese cabbage and oyster mushrooms in wok
(0 votes)
Health Score:
89 / 100
Difficulty:
moderate
Preparation:
35 min.
Preparation
Calories:
274
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 165.7 μg | (276 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 170 μg | (57 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,100 mg | (28 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 460 μg | (230 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 281 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 400 grams Cod
- Iodized salt
- 1 generous pinch ground ginger
- 400 grams Napa cabbage
- 80 grams Oyster mushrooms
- 1 Tbsp Canola oil
- 100 milliliters Vegetable broth
- 2 Tbsps Sour cream
Preparation steps
1.
Rinse the cod under cold water, pat dry and cut into thin slices. Season with the salt to taste and the ginger.
2.
Rinse the cabbage and thinly slice into strips. Wipe the mushrooms with a damp paper towel and thinly slice.
3.
Heat the oil in a wok. Add the cod and stir until cooked through. Remove and keep warm.
4.
Add the cabbage and mushrooms, and cook until the mushrooms are golden. Stir in the vegetable stock and simmer over medium heat for 5 minutes.
5.
Add the cod to the cabbage mixture and cook until warm. Stir in the sour cream. Season with salt and ginger to taste. Serve with potatoes or brown rice if desired.
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