Pork with Bell Peppers
(1 vote)
(1 vote)
Pork with bell peppers - A sweet and sour delight for meat lovers.
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
263
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 263 cal. | (13 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.4 mg | (137 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 250 mg | (263 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 274 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork cutlet
- 2 Red onions
- 1 large green Bell pepper
- 1 large red Bell pepper
- 1 large yellow Bell pepper
- 1 lemon
- 1 pc Lemongrass (About 3 cm)
- ½ tsp cornstarch (5 grams)
- 2 Tbsps light soy sauce
- 125 milliliters Vegetable broth
- 1 Tbsp Peanut oil
- salt
- 1 pinch sugar
- peppers
Preparation steps
1.
Cut pork cutlets into strips.
2.
Peel onions, cut into narrow strips and separate into individual rings. Rinse bell peppers, trim and cut into strips.
3.
Rinse lemon in hot water, pat dry, grate half of the peel and squeeze juice.
4.
Rinse, trim and peel lemongrass and remove tough ends. Chop the lemongrass very finely.
5.
Mix cornstarch with lemon juice, lemon zest, soy sauce and vegetable broth.
6.
Heat oil in a pan. Brown pork strips over high heat for about 4 minutes.
7.
Add lemongrass, onions and bell peppers and cook 2 minutes. Add cornstarch mixture, bring to a boil and season with salt, 1 pinch of sugar and pepper. Transfer to plates and serve.
