Mushroom Stir Fry
(Percentage of daily recommendation)
| Calorie | 77 cal. | (4 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 51.4 μg | (86 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 387 mg | (10 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 150 grams dried shiitake mushrooms
- 220 grams Napa cabbage
- 200 grams Romaine lettuce
- 2 garlic cloves
- 2 Tbsps ginger
- 2 scallions
- 1 Tbsp vegetable oil
- dark soy sauce
- 2 Tbsps light soy sauce
Preparation steps
Soak the mushrooms in warm water for about 20 minutes, then drain and squeeze with paper towels. Remove the stems and cut the mushrooms into thin slices. Remove the leaves from the cabbage and lettuce, rinse and cut them into 4 cm (approximately 1.5 inch) wide strips. Peel the garlic and finely chop. Peel the ginger and finely grate. Rinse the scallion and cut into thin rings.
Heat a wok or large frying pan. Add the oil, then sauté the garlic and ginger while stirring. Add the scallions, mushrooms, 1 tablespoon of light and dark soy sauce and 5 tablespoons of water. Simmer for about 2 minutes, then add the cabbage and cook for another 4-5 min. If necessary, add a little more water. Remove from heat, add the lettuce, and season with soy sauce. Serve immediately in bowls.