Pork and Vegetable Stir-Fry
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
506
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 283 mg | (298 %) | ||
| Potassium | 1,141 mg | (29 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 290 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Basmati rice
- salt
- 4 Red Hungarian wax peppers
- 2 yellow Bell pepper
- 2 Red onions
- 1 Zucchini
- 500 grams Pork tenderloin (ready to cook)
- 2 Tbsps vegetable oil
- 2 Tbsps honey
- freshly ground peppers
- 1 handful finely chopped cilantro
- 1 whole Lime (zested)
Preparation steps
1.
Rinse the basmati rice in a sieve, transfer to a large pot and cover with 500 g (approximately 18 ounces) of water. Cover and simmer for 25 minutes.
2.
Rinse the peppers, remove the ribs and seeds and cut into bite-size pieces. Peel the onion and cut into wedges. Rinse and slice the zucchini. Rinse the pork tenderloin, pat dry and cut into bite-size strips. Heat the vegetable oil in a large pan and sauté the vegetables and pork for 3-4 minutes, until the vegetables are tender and pork is browned. Stir in the honey and season with salt, pepper and about half of the chopped cilantro. Mix well.
To serve, place a scoop of basmati rice into 4 bowls and top with the stir-fry. Garnish with lime zest and the remaining cilantro.
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