Stir-Fried Pork Tenderloins and Bamboo Shoots
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 103.4 μg | (172 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Pork tenderloin
- 3 Tbsps Oyster sauce
- freshly ground peppers
- 1 can whole Bamboo shoots (540 ml)
- 100 grams Spinach
- 5 Tbsps sesame oil
- 1 Tbsp yellow Curry paste
- 2 tsps sugar
- 2 Tbsps Lime juice
- Lime wedge
Preparation steps
1.
Cut the pork tenderloins into small bite-sized pieces. Mix the pork tenderloin pieces with 1 tablespoon oyster sauce and about ½ teaspoon pepper, and let marinate for about 15 minutes.
2.
Drain the bamboo shoots, rinse and cut into thin strips.
3.
Rinse the spinach, trim, sort and shake dry.
4.
Heat sesame oil in a frying pan or wok and fry the pork tenderloin pieces over high heat, stirring constantly for about 2 minutes. Stir in the curry paste and mix well, Add the bamboo strips and spinach, stir in the sugar and lime juice, and fry over high heat while stirring constantly for about 2 minutes.
Serve with lime wedges in small bowls.
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