Skillet Vegetables with Turkey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 338.8 μg | (565 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 175 mg | (184 %) | ||
| Potassium | 1,104 mg | (28 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 700 grams Broccoli
- 5 carrots
- 2 small red chili peppers
- 5 thick garlic cloves
- 200 grams Turkey
- salt
- freshly ground peppers
- 3 Tbsps light soy sauce
- 1 Tbsp Oyster sauce
- 6 Tbsps vegetable oil
Preparation steps
Cut turkey into bite-sized cubes. Season with salt and pepper, sprinkle with 1 tablespoon soy sauce, mix well and allow to marinate. Rinse broccoli and separate into florets. Trim tough ends of broccoli stalks, peel the stalks and cut tender portions of peeled broccoli into matchsticks.
Rinse carrot, peel, cut into quarters lengthwise and cut into matchsticks. Peel garlic and cut into slices. Rinse chile peppers and cut into rings. Bring salted water to a boil. Blanch broccoli stalks and carrot sticks in boiling water for 8 minutes. Remove from water and drain.
Blanch broccoli florets for 5 minutes and drain well. In a large skillet, heat oil, add meat and fry over high heat until browned on all sides. Remove and set side. Add the garlic to the oil in the skillet and fry until golden brown. Remove and set side.
Cook remaining vegetables and chili peppers in remaining oil over high heat while stirring for 3 minutes. Remove the skillet from the heat and season with salt, pepper, remaining soy sauce and oyster sauce. Return meat to skillet and mix into the vegetables. Arrange in bowls and sprinkle with the garlic.
