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EatSmarter exclusive recipe

Colorful Wok Vegetables

with Sprouts
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Colorful Wok Vegetables

Colorful Wok Vegetables - Perfect introduction to Asian cuisine: Stir-fried garden vegetables

Difficulty:
very easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
98
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein6 g(6 %)
Fat3 g(3 %)
Carbohydrates11 g(7 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.3 mg(21 %)
Folate101 μg(34 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium804 mg(20 %)
Calcium146 mg(15 %)
Magnesium60 mg(20 %)
Iron3.2 mg(21 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.5 g
Uric acid85 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
1
Ingredients
1
small Zucchini (about 100 grams)
2
Tomatoes (about 40 grams)
2
1 stalk
½ teaspoon
1 ounce
2 sprigs
smooth Parsley
1 tablespoon
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 coated Wok or non-stick skillet, 1 Teaspoon, 1 Wooden spoon, 1 Tablespoon, 1 Sieve, 1 Large knife

Preparation steps

1.
Colorful Wok Vegetables preparation step 1

Rinse, trim and chop the zucchini. Rinse, trim and quarter tomatoes. Cut out stem ends, remove seeds and cut tomatoes into wide strips.

2.
Colorful Wok Vegetables preparation step 2

Rinse scallions and celery and trim. De-thread celery if desired. Cut vegetables into small rings or thin slices.

3.
Colorful Wok Vegetables preparation step 3

Add oil to a coated wok or non-stick skillet. Add zucchini, tomatoes, scallions and celery and stir-fry for about 5 minutes.

4.
Colorful Wok Vegetables preparation step 4

Meanwhile, place sprouts in a sieve, rinse and drain well.

5.
Colorful Wok Vegetables preparation step 5

Rinse parsley, shake dry, pluck leaves and chop. Season the wok vegetables with salt, pepper and soy sauce. Garnish with parsley and sprouts and serve.