Pork Fillet with Lime and Veggies

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Pork Fillet with Lime and Veggies
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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)
Calorie307 kcal(15 %)
Protein37.57 g(38 %)
Fat11.69 g(10 %)
Carbohydrates18.84 g(13 %)
Sugar added0 g(0 %)
Roughage4.16 g(14 %)
Vitamin A748.2 mg(93,525 %)
Vitamin D0 μg(0 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.37 mg(26 %)
Folate56.56 μg(19 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.66 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C92.51 mg(97 %)
Potassium563.59 mg(14 %)
Calcium59.27 mg(6 %)
Magnesium41.83 mg(14 %)
Iron1.74 mg(12 %)
Iodine0.67 μg(0 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.3 g
Cholesterol65.99 mg

Ingredients

for
4
Ingredients
3 tablespoons soy sauce
1 tablespoon Corn starch
1 tablespoon water
3.333 cups pork fillets (cubed)
1 Lime (juice)
2 tablespoons Rice vinegar
1 teaspoon Corn starch
3 teaspoons dark sesame oil
1 tablespoon Oil
3 teaspoons grated ginger
1 green chile pepper (sliced)
2 carrots (cut into thin strips)
1 red pepper (cut into thin strips)
3 zucchini (thinly sliced)
5 scallions (sliced)
For the garnish
Lime wedge
cilantro
1 tablespoon roasted Peanuts
How healthy are the main ingredients?
soy sauceLimesesame oilgingercarrotzucchini

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.