Nutty Veg Wok-fry

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Nutty Veg Wok-fry
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Health Score:
Health Score
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein9.93 g(10 %)
Fat26.68 g(23 %)
Carbohydrates19.67 g(13 %)
Sugar added0 g(0 %)
Roughage2.87 g(10 %)
Vitamin A108.16 mg(13,520 %)
Vitamin D0.14 μg(1 %)
Vitamin E0.51 mg(4 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.75 mg(68 %)
Niacin8.82 mg(74 %)
Vitamin B₆0.36 mg(26 %)
Folate75.29 μg(25 %)
Pantothenic acid2.4 mg(40 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0.18 μg(6 %)
Vitamin C60.29 mg(63 %)
Potassium1,007.95 mg(25 %)
Calcium88.42 mg(9 %)
Magnesium104.85 mg(35 %)
Iron3.22 mg(21 %)
Iodine0.3 μg(0 %)
Zinc3.34 mg(42 %)
Saturated fatty acids4.24 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 cup
4 tablespoons
4
scallions (cut into 3 cm lengths)
¾ inch
fresh Ginger root (very finely chopped)
1 clove
garlic (very finely chopped)
2
red chile peppers (chopped)
6 ½ cups
small Mushrooms (quartered)
2 cups
mixed salad (e. g. baby spinach, lamb's lettuce, watercress, sorrel; roughly chopped)
2 tablespoons
How healthy are the main ingredients?
CashewgarlicMushroom

Preparation steps

1.
Toast the cashew nuts in a wok without oil until golden brown, then remove.
2.
Heat the oil in the wok. Fry the spring onions, ginger, garlic and chillies for 2-3 minutes. Add the mushrooms and fry for a further 4 minutes, tossing frequently.
3.
Finally, add the leaf vegetables and nuts. Season to taste with salt, ground black pepper and oyster sauce, and serve.