Pork Stir-Fry with Coconut Banana Sauce
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the stir-fry
- 400 grams Pork tenderloin
- 2 dried chili peppers
- ½ bunch fresh cilantro
- 1 onion
- 1 garlic clove
- 1 large, firm Banana
- juice of 1 Limes
- 2 Tbsps vegetable oil
- 300 milliliters Coconut milk
- 200 milliliters vegetable Broth
- 3 Tbsps soy sauce
- salt
- peppers
- For garnish
- 30 grams Shredded coconut
Preparation steps
1.
Rinse the pork tenderloin, pat dry and cut into thin strips. Finely chop the dried chile peppers. Rinse the cilantro, pat dry, remove the leaves and finely chop. Peel and finely chop the onion and garlic.
2.
Peel the banana, cut into thin slices and drizzle with lime juice. Heat the vegetable oil in a wok or large skillet. Sauté the onion, garlic and chile pepper briefly. Add the banana slices and continue sautéing for a few minutes. Pour in the vegetable broth and coconut milk.
3.
Add the pork strips and simmer over low heat for about 7 minutes. Stir in the chopped cilantro and season with salt, pepper and soy sauce. Transfer the mixture to serving bowls, garnish with coconut and serve.
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