Pork and Vegetable Pan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 174 μg | (290 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 1,249 mg | (31 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 302 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 1 red chili pepper
- 4 Tbsps soy sauce
- 1 small Napa cabbage (600 grams)
- 2 carrots
- 30 grams ginger
- 4 Tbsps vegetable oil
- 100 milliliters Vegetable broth
- salt
- 5 Tbsps Chili sauce
- 1 Tbsp cornstarch
Preparation steps
Cut the pork tenderloins into thin slices. Rinse the red chile pepper, trim, remove seeds and ribs, and dice finely. Mix the red chile pepper with soy sauce and toss the pork tenderloins with it.
Trim, rinse and cut the napa cabbage into wide strips. Rinse the carrots and cut into strips. Peel the ginger and finely dice.
Heat oil in a pan and fry the napa cabbage and carrots in it for about 4 minutes. Season with salt and remove the cabbage and carrots from the pan. Fry the pork tenderloins and ginger in the same pan and fry briefly. Pour in the vegetable broth and chile sauce. Mix the cornstarch with a little water and stir into the pork tenderloins. Bring to a boil and simmer until the sauce thickens. Add the carrot and napa cabbage back and season with salt and pepper.
Serve with rice.
