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Shrimp and Vegetable Stir-Fry
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Preparation:
10 min.
Preparation
ready in 20 mins
Calories:
222
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.9 mg | (74 %) | ||
| Vitamin K | 240.3 μg | (401 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 242 mg | (255 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 237 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Peel the bottom third of the asparagus, and then cut into 4 cm (approximately 1 1/2 inch) pieces. Blanch with the broccoli florets in boiling salted water for 5 minutes. Remove and drain. Rinse and halve the peppers. Remove the seeds and membranes, and julienne. Rinse and trim the scallions, then cut into 4 cm (approximately 1 1/2 inch) long pieces. Rinse the shrimp and pat dry.
2.
Stir fry the scallions and peppers in a wok coated with the oil for 2-3 minutes. Push the vegetables to the edge and add the shrimp. Cook for about 1 minute until the shrimp begin to turn opaque. Add the asparagus and broccoli.Stir fry an additional 1-2 minutes. Season with soy sauce, salt, and pepper. Garnish with the cilantro and serve.
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