Pork and Vegetable Stir-Fry with Herbed Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 782 mg | (20 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 105 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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)
- salt
- 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
- salt
- 2 Tbsps chopped parsley
- 1 Tbsp chopped Chervil
- 2 Tbsps scallions
- 1 Tbsp chopped Tarragon
- 1 Tbsp chopped Basil
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.
