Pork and Shrimp Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 1,011 mg | (25 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 369 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 red Bell pepper
- 1 green Bell pepper
- 150 grams Bamboo shoots (in strips, canned)
- 3 scallions
- 1 handful soybean sprout
- 600 grams Pork
- 250 grams kitchen-ready shrimp
- 1 pc ginger (5 cm)
- 3 garlic cloves
- ½ red chili pepper (finely chopped)
- 4 Tbsps light soy sauce
- 2 Tbsps Rice vinegar
- 1 tsp brown sugar
- 4 Tbsps Peanut oil
- 125 milliliters chicken stock
- salt
- freshly ground pepper
Preparation steps
Cut pork into thin slices and then cut into 1.5 cm (approximately 1 inch) wide strips.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into thin strips. Rinse scallions and cut into rings. Peel garlic and chop finely. Peel ginger and finely chop.
Mix soy sauce with rice vinegar and sugar in a bowl. Heat 2 tablespoons peanut oil in a wok. Brown pork in the wok in portions, remove from the wok and set aside. When all pork is fried, briefly fry shrimp while stirring. Remove from the wok.
Add remaining oil to the wok and saute bell peppers for 2 minutes while stirring. Add scallions and bamboo shoots and saute. Then add bean sprouts, garlic, chile pepper and ginger to the wok and stir all over the heat for about 1-3 minutes. Then add sauce mixture and chicken stock. Stir cornstarch in a little water and mix into the wok. Bring to a boil and season with salt and pepper. Add meat and shrimp, mix, pour into a large bowl and serve immediately.
