Fruity Pork Stir-fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 kcal | (23 %) | ||
| Protein | 41.88 g | (43 %) | ||
| Fat | 27.73 g | (24 %) | ||
| Carbohydrates | 22.82 g | (15 %) | ||
| Sugar added | 4.31 g | (17 %) | ||
| Roughage | 4.76 g | (16 %) |
more nutritional values
| Vitamin A | 557.68 mg | (69,710 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.74 mg | (6 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 46.81 μg | (16 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 1.24 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18.31 mg | (19 %) | ||
| Potassium | 219.24 mg | (5 %) | ||
| Calcium | 30.05 mg | (3 %) | ||
| Magnesium | 15.73 mg | (5 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Iodine | 2.58 μg | (1 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 11.05 g | |||
| Cholesterol | 79.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 tablespoons
- 4 cups
pork fillets (cut into strips)
- 3
scallions (cut into rings on the diagonal)
- 1 ½ cups
carrots cut into thin batons (Julienne)
- 2 ¾ cups
- 1
Banana (cut into 1 cm slices)
- 1
Lime (juice drizzled over the banana slices)
- 1 tablespoon
- 1 tablespoon
- ¼ cup
- ½ handful
cilantro (chopped, a few whole leaves reserved for garnish)
- ½ cup
Preparation steps
1.
Heat 2 tbsp oil in a wok and fry the meat for 2 minutes, stirring. Remove from the wok and season with salt and ground black pepper.
2.
Heat the remaining oil and fry the spring onions, carrots and asparagus for approx. 5 minutes. Add the sliced banana together with the lime juice, soy sauce, honey and rice wine, and fry together for a further 3 minutes, stirring occasionally. Stir in the meat and chopped coriander and check the seasoning.
3.
Arrange on plates and garnish with the remaining coriander and the coconut.
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