Stir-Fried Napa Cabbage
Stir-Fried Napa Cabbage - Low in calories and refined: How fun for the figure conscious!
Healthy, because
Even smarter
Nutritional values
Just one portion covers the daily requirement of vitamin D, which is responsible for strong bones. In addition, a good ration of omega-3 fatty acids, which are extremely valuable for the heart and blood vessels and have a positive effect on cholesterol levels.
For an unclouded pleasure, Chinese cabbage should really be crisp and fresh! So when you buy it, make sure that the head has no limp leaves and feels nice and firm.
(Percentage of daily recommendation)
| Calorie | 238 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 180.5 μg | (301 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 496 mg | (12 %) | ||
| Calcium | 431 mg | (43 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 small Napa cabbage (500 grams)
- 1 shallot
- 2 Tbsps Sesame seeds
- 3 Tbsps vegetable oil
- 4 Tbsps Teriyaki sauce
- salt
- peppers
- 11 ozs Salmon
- ½ bunch smooth parsley
- 1 Lime
Kitchen utensils
Preparation steps
Cut cabbage in half, remove the stalk, quarter and slice into thin strips. Rinse and drain well.
Peel the shallot and chop finely.
Toast sesame seeds in a frying pan, remove from the pan and set aside.
Heat 2 tablespoons oil in a pan. Sauté shallot until translucent.
Add cabbage and fry while stirring for about 5 minutes over high heat. Season with teriyaki sauce, salt and pepper. Keep warm.
Rinse salmon fillets, pat dry and cut into 4 equal pieces. Heat the remaining oil in another pan.
Fry salmon over medium heat until browned and interiors remain slightly pink, about 2 minutes on each side.
Meanwhile, rinse the parsley, shake dry, pluck leaves and chop finely.
Rinse lime, wipe dry and cut into quarters or wedges. Fold sesame seeds into cabbage. Arrange salmon on the cabbage and garnish with parsley and lime quarters.
