Seafood with Bell Peppers and Leeks
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 41.1 μg | (69 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 5.3 μg | (177 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 789 mg | (20 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 305 mg | |||
| Cholesterol | 308 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red Bell pepper
- 1 stalk Leeks
- 100 grams soybean sprout
- 2 garlic cloves
- 1 red chili pepper
- 1 Tbsp finely chopped mint
- 2 Tbsps scallions
- 2 Tbsps sunflower oil
- 300 grams kitchen-ready Cuttlefish
- 300 grams raw, peeled shrimp
- 2 Tbsps Oyster sauce
- 2 Tbsps Fish sauce
- 1 tsp Anchovy paste
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the bell peppers, cut in half, remove seeds and ribs and cut into thin strips. Trim, rinse and cut the leeks into rings. Rinse the soybean sprouts and drain. Peel the garlic and chop finely. Rinse the chile pepper, remove seeds and cut into thin rings.
2.
Heat sunflower oil in a wok and saute the garlic and chile pepper. Add the bell pepper, leek, soybean sprouts and mint, and stir fry for about 3 minutes. Add the cuttle fish and shrimp, and continue to fry for about 2 minutes while stirring. Stir in the oyster sauce, fish sauce and anchovy paste. Simmer for 1 minute until the vegetables are al dente. Season with salt and pepper. Serve garnished with chives and a little mint.
