Pork and Mushroom Stir-fry

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Pork and Mushroom Stir-fry
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 kcal(24 %)
Protein35.21 g(36 %)
Fat10.06 g(9 %)
Carbohydrates66.7 g(44 %)
Sugar added0 g(0 %)
Roughage2.35 g(8 %)
Vitamin A53.37 mg(6,671 %)
Vitamin D0.64 μg(3 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.77 mg(77 %)
Vitamin B₂0.47 mg(43 %)
Niacin16.2 mg(135 %)
Vitamin B₆0.88 mg(63 %)
Folate67.93 μg(23 %)
Pantothenic acid1.63 mg(27 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C8.23 mg(9 %)
Potassium693.52 mg(17 %)
Calcium34.21 mg(3 %)
Magnesium44.48 mg(15 %)
Iron1.41 mg(9 %)
Iodine0.3 μg(0 %)
Zinc2.73 mg(34 %)
Saturated fatty acids2.19 g
Cholesterol71.43 mg

Ingredients

for
4
Ingredients
3.333 cups Pork (cut into thin strips)
1 clove garlic (peeled, finely chopped)
¾ inch fresh ginger (peeled, finely chopped)
2 tablespoons Oyster sauce
2 tablespoons soy sauce
1 ½ cups Basmati rice
4 ½ cups green Asparagus (bottom third peeled, cut into 2-3 cm pieces)
2 tablespoons Peanut oil
4 scallions (chopped)
2 ½ cups shiitake mushrooms (sliced)
1 tablespoon Chili sauce
How healthy are the main ingredients?
Porkshiitake mushroomBasmati ricesoy saucegarlicginger

Preparation steps

1.
Place the meat in a bowl and mix with the garlic, ginger, oyster sauce and soy sauce. Cover and place in the fridge to marinate for approx. 2 hours.
2.
Rinse the rice in a sieve. Place in a pan with twice the quantity of water and a pinch of salt. Bring to the boil and simmer for approx. 20 minutes until done.
3.
Cook the asparagus in a pan of boiling salted water for 5-7 minutes until tender. Cool quickly in cold water and drain thoroughly.
4.
Remove the meat from the marinade. Heat the oil in a wok and stir-fry the meat for 2 minutes. Add the mushrooms and fry briefly. Add the asparagus and spring onions, pour over the marinade and cook for a few minutes until done. Season with soy sauce and chilli sauce.
5.
Serve the rice in bowls, topped with the meat and vegetables.