Pork and Leek Stir-Fry
Pork and Leek Stir-Fry - Beautiful meal for two with a distinctive Asian twist
Healthy, because
Even smarter
Nutritional values
The fine fillet provides around 80 percent of the daily requirement of vitamin B12 and B1, which are important for nerves, muscles and blood formation. The tender meat also contains plenty of protein: 100 grams contain just under 26 grams.
Add rice or couscous and the low-carb dish becomes a high-fibre, particularly satisfying meal.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 88 μg | (147 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 737 mg | (18 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 250 grams Pork tenderloin
- 1 stalk Leeks (about 100 grams)
- 1 pc fresh Pineapple (about 80 grams peeled)
- 50 grams Oyster mushrooms
- 1 Organic orange
- 1 red chili pepper
- 1 Tbsp vegetable oil (such as sunflower oil)
- 50 milliliters Vegetable broth
- 1 tsp soy sauce
- peppers
- ½ bunch cilantro
Kitchen utensils
Preparation steps
Trim silver skin from pork, then rinse, pat dry and cut into strips..
Trim the leek, rinse well and drain and slice into thin rings.
Cut pineapple into cubes. Clean oyster mushrooms and cut into thin strips.
Rinse the orange in hot water, wipe dry and finely grate half of zest. Juice orange.
Halve chile pepper lengthwise, remove the seeds, rinse pat dry. Finely chop chile.
Heat oil in a large skillet (or wok) and cook pork, stirring constantly, for 2-3 minutes.
Add leek, mushrooms and chile and cook for 2 minutes, stirring.
Add pineapple, vegetable broth and orange juice and zest. Season with soy sauce and pepper and continue to cook while stirring over medium heat until liquid is reduced by about half.
Rinse the cilantro, shake dry, pluck leaves and chop coarsely. Mix with the pork and serve immediately.
