Pork and Vegetable Stir-Fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 45.01 g | (46 %) | ||
| Fat | 14.87 g | (13 %) | ||
| Carbohydrates | 89.63 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.16 g | (14 %) |
| Vitamin A | 11.51 mg | (1,439 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.61 mg | (13 %) | ||
| Vitamin B₁ | 0.87 mg | (87 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 15.14 mg | (126 %) | ||
| Vitamin B₆ | 0.79 mg | (56 %) | ||
| Folate | 104.82 μg | (35 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 6.38 μg | (14 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 21.72 mg | (23 %) | ||
| Potassium | 821.74 mg | (21 %) | ||
| Calcium | 161.35 mg | (16 %) | ||
| Magnesium | 85.47 mg | (28 %) | ||
| Iron | 4.23 mg | (28 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 2.46 mg | (31 %) | ||
| Saturated fatty acids | 2.88 g | |||
| Cholesterol | 63 mg |
Ingredients
- Ingredients
- 300 grams Basmati rice
- salt
- 400 grams Pork (cutlet or loin)
- 2 Tbsps Fish sauce
- 400 grams green Beans
- 200 grams soybean (frozen)
- 200 grams button Mushroom
- 2 onions
- 2 Tbsps Peanut oil
- 2 Tbsps soy sauce
- 1 Tbsp Peanut butter
Preparation steps
Cook the rice in boiling salted water for about 25 minutes, until al dente. Drain, if necessary.
Rinse the meat, pat dry and cut into bite-sized pieces. Toss with the fish sauce and marinate for about 15 minutes. Meanwhile, rinse the green beans, trim and cook in boiling salted water for about 8 minutes, until tender. Shock in ice water, drain and cut into pieces. Blanch the soybeans in salted water for about 2 minutes. Shock in ice water and drain. Wipe the mushrooms with a damp cloth and slice. Peel the onions and roughly chop.
Stir-fry the onions in 1 tablespoon oil until translucent. Add the mushrooms and stir-fry for 2-3 minutes until golden brown. Remove from the pan. Add the remaining oil and sear the meat until golden brown on all sides. Add all of the vegetables and stir-fry for 2-3 minutes. Add the soy sauce and peanut butter and toss until combined.
Serve over the rice.
