Pork and Vegetable Stir Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 26.4 μg | (44 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.2 mg | (160 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 yellow Bell pepper
- 150 grams Snow peas
- 250 grams carrots
- 150 grams button Mushroom
- 1 garlic clove
- vegetable oil
- 100 milliliters Orange juice
- salt
- freshly ground peppers
- 600 grams Pork loin (ready to cook)
- 2 Tbsps light Sesame seeds
Preparation steps
Rinse the peppers, cut in half, remove seeds and pith, and cut into narrow strips. Rinse the snow peas and blanch for 2 minutes in boiling salted water, then flash in ice water and drain well. Peel the carrot and cut into sticks. Rinse the mushrooms, wipe with a kitchen towel and cut into quarters.
Rinse the meat, pat dry and cut into 1.5 cm (approximately 3/4 inch) thick medallions.
Peel the garlic and finely chop.
Heat 2 tbsp of oil in a pan and sauté the vegetables with the garlic, stirring occassionally for 2 minutes. Add the orange juice, salt and pepper and simmer for another 4-5 minutes.
In another pan, heat 2 tbsp of oil and saute the meat on both sides until browned. Season with salt and pepper and arrange over the vegetables on plates. Serve garnished with sesame seeds.
