Pork and Vegetable Stir-Fry

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Pork and Vegetable Stir-Fry
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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)
Calorie506 cal.(24 %)
Protein37 g(38 %)
Fat10 g(9 %)
Carbohydrates65 g(43 %)
Sugar added6 g(24 %)
Roughage8.4 g(28 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E9.6 mg(80 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂0.5 mg(45 %)
Niacin16.9 mg(141 %)
Vitamin B₆1.5 mg(107 %)
Folate138 μg(46 %)
Pantothenic acid1.9 mg(32 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C283 mg(298 %)
Potassium1,141 mg(29 %)
Calcium77 mg(8 %)
Magnesium100 mg(33 %)
Iron3.5 mg(23 %)
Iodine9 μg(5 %)
Zinc3.4 mg(43 %)
Saturated fatty acids1.9 g
Uric acid290 mg
Cholesterol69 mg
Complete sugar17 g

Ingredients

for
4
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)
How healthy are the main ingredients?
Basmati ricehoneysaltonionZucchiniLime

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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