Pork and Vegetable Wok-fry

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Pork and Vegetable Wok-fry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
288
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie288 kcal(14 %)
Protein25.38 g(26 %)
Fat9.52 g(8 %)
Carbohydrates30.46 g(20 %)
Sugar added0 g(0 %)
Roughage5.23 g(17 %)
Vitamin A727.1 mg(90,888 %)
Vitamin D0 μg(0 %)
Vitamin E1.94 mg(16 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.24 mg(22 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.48 mg(34 %)
Folate55.44 μg(18 %)
Pantothenic acid0.62 mg(10 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C86.97 mg(92 %)
Potassium772.02 mg(19 %)
Calcium52.33 mg(5 %)
Magnesium43.02 mg(14 %)
Iron1.29 mg(9 %)
Iodine0.52 μg(0 %)
Zinc0.77 mg(10 %)
Saturated fatty acids1.12 g
Cholesterol45 mg

Ingredients

for
4
Ingredients
2 tablespoons vegetable oil
12 ounces pork fillets (cut into finger-size pieces)
1 red Bell pepper (seeds removed and thinly sliced)
2 carrots (cut into thin sticks)
2 zucchini (sliced)
3 tablespoons sweet Chili sauce
1 tablespoon white wine vinegar
2 tablespoons Pineapple juice
8 ounces canned Pineapple (slices)
7 ounces canned Water chestnut (drained and rinsed)
1 handful Mung bean sprouts
salt
peppers
To serve
boiled Rice
To garnish
3 scallions
How healthy are the main ingredients?
carrotzucchinisalt
Preparation

Kitchen utensils

1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Fine-mesh sieve, 1 Brush, 1 Parchment paper, 1 Ice cream machine

Preparation steps

1.
Heat the oil in a large frying pan or wok over a high heat. Add the pork, pepper, carrots and courgettes and cook for 3-5 minutes, stirring, until the pork is cooked through and the vegetables are softening.
2.
Stir in the sweet chilli sauce, vinegar and pineapple juice. Bring to a boil, then stir in the pineapple, water chestnuts and mung beansprouts and heat through. Season to taste with salt and pepper.
3.
Place the rice in 4 warmed serving bowls and divide the pork mixture between the bowls. Snip the spring onions over the top and serve immediately.