Pork and Vegetable Stir-Fry with Herbed Rice
(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.
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.