Stir-Fried Pork with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 34.6 μg | (58 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 955 mg | (24 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 170 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 1 small Pork tenderloin (About 500 grams)
- 1 yellow onion
- 3 Bell pepper (red, yellow and green)
- 2 carrots
- 50 grams button Mushroom
- 50 grams Wood Ear Mushrooms
- salt
- freshly ground peppers
- 3 Tbsps sesame oil
- 2 garlic cloves
- 1 Tbsp Ketchup
- 4 Tbsps soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
Preparation steps
Rinse pork, pat dry and cut into large, bite-sized pieces.
Rinse bell peppers, cut in half, remove seeds and ribs and cut into pieces. Peel onion and cut into pieces. Peel carrots and cut into strips. Trim mushrooms and cut into smaller pieces if desired. Peel garlic and chop finely.
Heat 1 tablespoon oil in a wok and brown meat on all sides. Remove from the wok and then fry mushrooms with garlic in it and remove from the pan. Add oil and cook remaining vegetables in the wok. Add mushrooms and meat again, mix everything and season with salt and pepper.
Stir cornstarch with water in a bowl until smooth, add ketchup, sugar and soy sauce and mix. Pour soy sauce mixture over hot vegetables, let simmer briefly and season to taste, Serve immediately in small bowls.
