Stir-Fried Pork and Vegetables
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
483
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 380 mg | (400 %) | ||
| Potassium | 1,310 mg | (33 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 139 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 350 grams pork Escalope
- salt
- freshly ground peppers
- 1 Tbsp clarified butter
- 1 small red Bell pepper
- 1 small yellow Bell pepper
- 1 small green Bell pepper
- 1 bunch scallions
- 2 Tbsps butter
- 50 milliliters dry white wine
- 1 tsp granulated Broth
- parsley (for garnish)
Preparation steps
1.
Cut the meat into bite-sized pieces and season with salt and pepper.
2.
Rinse the peppers, cut in half, remove the stems, seeds and pith and then cut into strips crosswise.
3.
Rinse the scallions, trim and cut diagonally into rings.
4.
In a wok or large frying pan, heat the butter and sauté the scallions until softened. Sprinkle with the broth and season with salt and pepper. Add the wine and peppers and cook over medium heat until tender.
5.
Meanwhile, heat the remaining oil in a large frying pan or wok and sear the meat until golden brown on all sides, around 6 minutes. Season with salt and pepper.
6.
Arrange the meat, scallions and peppers on serving plates and serve sprinkled with parsley.
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