Stir-Fried Snow Peas with Chili and Sesame
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 21 min.
Ready in
Calories:
226
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 582 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 238 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 sprigs cilantro
- 1 red chili pepper
- 30 grams ginger
- 2 scallions
- 600 grams Snow peas
- 4 Tbsps sesame oil
- 1 tsp Palm sugar
- 3 Tbsps soy sauce
- freshly ground peppers
- 1 Tbsp Sesame seeds
Preparation steps
1.
Rinse and dry the cilantro. Remove the leaves and coarsely chop. Rinse the chili and halve lengthwise. Remove the seeds and thinly slice. Peel and finely grate the ginger. Rinse and peel the scallions. Thinly slice the white parts and green parts, and separate the two.
2.
Heat the oil in the wok. Add the snow peas, ginger, and scallion bottoms. Stir-fry for 1-2 minutes over high heat. Sprinkle with the sugar, caramelize lightly, then drizzle with the soy sauce. Add some water if necessary, and cook for 3-4 minutes. Cook until the vegetables are al dente. Season to taste with pepper. Serve sprinkled with the sesame seeds, cilantro, and scallion greens.
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