Pork Fillet with Lime and Veggies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
307
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 307 kcal | (15 %) | ||
| Protein | 37.57 g | (38 %) | ||
| Fat | 11.69 g | (10 %) | ||
| Carbohydrates | 18.84 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.16 g | (14 %) |
more nutritional values
| Vitamin A | 748.2 mg | (93,525 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 56.56 μg | (19 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 0.66 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92.51 mg | (97 %) | ||
| Potassium | 563.59 mg | (14 %) | ||
| Calcium | 59.27 mg | (6 %) | ||
| Magnesium | 41.83 mg | (14 %) | ||
| Iron | 1.74 mg | (12 %) | ||
| Iodine | 0.67 μg | (0 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Cholesterol | 65.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 tablespoons
- 1 tablespoon
- 1 tablespoon
- 3.333 cups
pork fillets (cubed)
- 1
Lime (juice)
- 2 tablespoons
- 1 teaspoon
- 3 teaspoons
dark sesame oil
- 1 tablespoon
- 3 teaspoons
grated ginger
- 1
- 2
carrots (cut into thin strips)
- 1
- 3
zucchini (thinly sliced)
- 5
scallions (sliced)
- For the garnish
- 1 tablespoon
roasted Peanuts
Preparation steps
1.
Mix together 2 tablespoons soy sauce, cornflour and water until smooth. Stir in the pork cubes, cover and chill for 1 hour.
2.
Mix the lime juice with the remaining soy sauce, vinegar, cornflour and sesame oil and set aside.
3.
Heat the oil in a large frying pan or wok. Stir in the ginger and chillies and stir-fry for 1 minute. Add the pork with the marinade, carrots, red pepper and courgettes and stir-fry for 6-8 minutes, until the pork is tender.
4.
Pour in the lime mixture, reduce the heat and simmer for 6-8 minutes, until the sauce thickens. Remove from the heat and stir in the spring onions.
5.
Put onto warm serving plates and garnish with lime wedges and coriander. Sprinkle over the peanuts.
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