Pork and Vegetable Stir-fry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 51.1 μg | (85 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 256 mg | (269 %) | ||
| Potassium | 1,171 mg | (29 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 3 red chili peppers
- 4 garlic cloves
- 6 Tbsps sweet soy sauce
- 4 tsps Lime juice
- 8 Tbsps Fish sauce
- 1 tsp freshly ground white peppers
- 150 milliliters Broth
- 1 ½ tsps cornstarch
- 500 grams Pork cutlet
- 2 green Bell pepper
- 2 red Bell pepper
- 2 carrots
- 100 grams soybean sprout
- 4 Tbsps vegetable oil
- Lime wedge (for garnish)
Preparation steps
Rinse the chilies, slit lengthwise, remove the seeds and white ribs and finely chop. Peel and finely chop the garlic. In a bowl, combine the chilies, garlic, soy sauce, lime juice, fish sauce, pepper, broth and cornstarch. Let stand 30 minutes.
Thinly slice the pork and cut into thin strips. Add to the marinade and toss to coat.
Rinse and drain the bean sprouts.
Peel and julienne the carrots.
Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into strips.
Heat the oil in a wok or large skillet. Add the peppers and carrots and saute, stirring until crisp-tender, about 4 minutes, push the vegetables to the edge of the pan.
Lift the meat from the marinade, drain, reserving the marinade. Gradually sauté the pork in the middle of the wok for about 2 minutes, stirring all the while. Push the meat to the edge of the pan.
Finally, pour the marinade into the wok, add the bean sprouts and stir all the ingredients together until heated through.
Serve with lime wedges and if desired, rice.
