Pork and Vegetable Stir-fry with Cashews
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 469 mg | (12 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 100 grams Rice
- 4 slices Smoked pork chop (120 grams)
- 1 carrot
- 2 scallions
- 1 garlic clove
- ½ organic Lime
- 100 grams Green beans
- 2 Tbsps toasted sesame oil
- 50 grams Cashews
- Fish sauce
- dark soy sauce
- freshly ground peppers
- 1 Tbsp Sesame seeds
Preparation steps
Cook the rice according to package directions. Cut the smoked pork into thin slices.
Peel the carrot, halve lengthwise and slice. Rinse the scallions and thinly slice. Peel garlic and chop finely. Remove the zest of lime and squeeze the juice. Rinse the beans, trim and blanch in a pot of boiling salted water until al dente, about 8 minutes, drain well. Blanch the carrots in a pot of boiling salted water until al dente, about 4 minutes. Drain well.
Heat the oil in a wok and saute the pork until golden brown. Successively add the beans, carrots, scallions garlic and cashews to the pan. Cook, stirring until the vegetables are crisp-tender. Season with fish sauce, lime juice
and zest, soy sauce and pepper.
Arrange on rice and serve sprinkled with sesame seeds.
