Stir-Fried Vegetables

0
Average: 0 (0 votes)
(0 votes)
Stir-Fried Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
199
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie199 kcal(9 %)
Protein7.12 g(7 %)
Fat9.65 g(8 %)
Carbohydrates26.26 g(18 %)
Sugar added1.05 g(4 %)
Roughage5.59 g(19 %)
Vitamin A122.54 mg(15,318 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.66 mg(6 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.28 mg(25 %)
Niacin4.39 mg(37 %)
Vitamin B₆0.59 mg(42 %)
Folate73.06 μg(24 %)
Pantothenic acid1.63 mg(27 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C126.84 mg(134 %)
Potassium733.8 mg(18 %)
Calcium48.92 mg(5 %)
Magnesium60.65 mg(20 %)
Iron2.2 mg(15 %)
Iodine0.59 μg(0 %)
Zinc1.31 mg(16 %)
Saturated fatty acids1.41 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
200 grams Baby corn cob
2 red Bell pepper
2 zucchini
200 grams Snow peas
50 grams Mung bean sprouts
150 grams shiitake mushrooms
1 red chile pepper
2 tablespoons soybean oil
2 tablespoons soy sauce
1 pinch sugar
1 teaspoon sesame oil

Preparation steps

1.

Rinse the corn and drain, then halve lengthwise if necessary. Rinse, trim, and julienne the peppers. Rinse the zucchini, and remove the ends. Julienne the zucchini. Rinse th snowpeas and halve diagonally. Rinse and drain the sprouts. Clean the shiitake, remove the stem and discard. Cut the mushrooms into pieces. Rinse and halve the chili. Remove the core and seeds, including the membranes. Thinly slice the chili.

2.

Heat the oil in a wok or large skillet. Stir fry the peppers, then the chili, snow peas, and finally the mushrooms. Add the sprouts and the mushrooms. Lastly stir fry the zucchini and baby corn.

3.

Add the soy sauce and the sugar. Season to taste with the sesame oil. Serve with basmati rice.