Pork and Vegetable Stir-Fry with Herbed Rice

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Pork and Vegetable Stir-Fry with Herbed Rice
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Health Score:
94 / 100
40 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie689 cal.(33 %)
Protein34 g(35 %)
Fat37 g(32 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3.6 mg(30 %)
Vitamin K28 μg(47 %)
Vitamin B₁1.6 mg(160 %)
Vitamin B₂0.4 mg(36 %)
Niacin15.2 mg(127 %)
Vitamin B₆0.9 mg(64 %)
Folate52 μg(17 %)
Pantothenic acid1.6 mg(27 %)
Biotin12.6 μg(28 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C63 mg(66 %)
Potassium782 mg(20 %)
Calcium86 mg(9 %)
Magnesium81 mg(27 %)
Iron4.7 mg(31 %)
Iodine6 μg(3 %)
Zinc6.5 mg(81 %)
Saturated fatty acids11.6 g
Uric acid322 mg
Cholesterol105 mg
Complete sugar4 g


For the pork vegetable stir-fry
600 grams Pork
1 garlic clove
50 grams onions
150 grams Bell pepper (red, yellow and green)
100 grams small, yellow Zucchini
50 grams Snow peas
1 red chili pepper
40 grams small black Olives (pitted)
3 Tbsps olive oil
1 tsp sweet ground paprika
200 milliliters Beef broth
1 Tbsp Fresh herbs (chopped parsley, rosemary and thyme)
freshly ground peppers
For the herbed rice
50 grams white onions
1 garlic clove
1 Tbsp olive oil
250 grams Long grain rice
500 milliliters Vegetable broth
2 Tbsps chopped parsley
1 Tbsp chopped Chervil
2 Tbsps scallions
1 Tbsp chopped Tarragon
1 Tbsp chopped Basil
How healthy are the main ingredients?
PorkLong grain riceZucchinionionSnow peaOlive

Preparation steps


For the pork vegetable stir-fry: Thinly slice the pork. Peel and finely dice the garlic and onion. Cut the bell peppers in half lengthwise, remove seeds and white ribs, and cut into 1 cm (approximately 1/2 inch) diamonds. Slice the zucchini. Trim the snow peas and slice in half. Cut the chile pepper into rings and remove the seeds.

Heat the oil in a skillet. Season the pork with salt and pepper to taste. Cook the pork in batches. Remove and set aside.

Add the onion and garlic to the skillet, and cook until translucent. Stir in the remaining vegetables. Add the pork and season with the paprika. Pour in the broth and herbs, and cook over low heat for 10 minutes. Season with salt and pepper to taste.


For the herbed rice: Peel and finely chop the onion and garlic. Heat the oil in a saucepan. Add the onion and garlic, and cook until translucent. Stir in the rice and cook for 2-3 minutes. Add the vegetable stock, season with salt, and bring to a boil. Cover and simmer for 20 minutes. Stir in the herbs during the final 5 minutes of cooking. Season with salt and pepper to taste.