Fruity Stir-fried Vegetables
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
193
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 267.5 μg | (446 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 765 mg | (19 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 small red chili pepper
- 1 carrot
- 75 grams Bok Choy
- 250 grams Broccoli
- 2 scallions
- 2 slices fresh Pineapple
- 2 tsps vegetable oil
- 1 chopped garlic clove
- 1 Tbsp freshly chopped ginger
- 2 tsps sugar
- 100 milliliters Vegetable broth
- 2 Tbsps Fish sauce
- 1 splash Lime juice
- Thai basil
Preparation steps
1.
Rinse chile pepper, remove seeds and cut into rings. Rinse and peel vegetables. Cut carrot diagonally into thin slices. Trim bok choy and cut into wide strips. Divide broccoli into small florets. Peel stems and dice. Slice scallions diagonally into rings. Cut pineapple into strips, peel, remove the stalk and chop. Heat oil in a wok. Add garlic, chile pepper and ginger and stir-fry briefly.
2.
Add carrot and broccoli and cook while stirring for 2 minutes. Then add the scallions and stir-fry 1 minute. Season lightly with sugar and pour in the broth. Add bok choy, pineapple, fish sauce and lime juice, mix well and bring to a boil. Rinse Thai basil, shake dry, cut into strips and sprinkle over the vegetables.
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