Stir-Fried Vegetables

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Stir-Fried Vegetables
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
216
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie216 kcal(10 %)
Protein8.4 g(9 %)
Fat13.07 g(11 %)
Carbohydrates21.76 g(15 %)
Sugar added0 g(0 %)
Roughage3.87 g(13 %)
Vitamin A73.92 mg(9,240 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.37 mg(11 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.79 mg(32 %)
Vitamin B₆0.4 mg(29 %)
Folate83.85 μg(28 %)
Pantothenic acid1.41 mg(24 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57.43 mg(60 %)
Potassium547.73 mg(14 %)
Calcium48.79 mg(5 %)
Magnesium55.54 mg(19 %)
Iron1.71 mg(11 %)
Iodine0.3 μg(0 %)
Zinc1.17 mg(15 %)
Saturated fatty acids2.04 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
15 grams dried Wood Ear Mushrooms
½ Napa cabbage
1 Red Bell pepper
1 small zucchini
100 grams shiitake mushrooms
100 grams Snow peas
100 grams soybean sprout
200 grams Baby corn cob (canned)
2 tablespoons Peanut oil
1 tablespoon sesame oil
2 garlic
2 teaspoons ginger (freshly grated)
2 tablespoons light soy sauce
50 milliliters Vegetable broth
salt
freshly ground peppers

Preparation steps

1.

Rinse wood ear mushrooms thoroughly, then place in a bowl and pour in boiling water and soak about 30 minutes. 

2.

Rinse and peel vegetables.

3.

Cut cabbage, bell pepper and zucchini in equal-sized strips.

4.

Cut shiitake mushrooms into quarters.

5.

Drain baby corn and cut in half lengthwise.

6.

Rinse bean sprouts and drain.

7.

Rinse snow peas and cut off the ends.

8.

Peel garlic and chop finely.

9.

Drain wood ear mushrooms. Rinse, pat dry and tear into pieces.

10.

Heat peanut oil and sesame oil in a wok or frying pan. Add garlic and ginger to the oil and stir-fry briefly. Add bell pepper, zucchini, corn and wood ear mushrooms and cook over high heat, stirring constantly for about 3 minutes.

11.

Add shiitake mushrooms, cabbage, snow peas and bean sprouts and stir-fry another 2 minutes. Stir in soy sauce and vegetable broth, bring to a boil and continue to cook until al dente. Season with salt and pepper.

12.

Serve with basmati rice, if desired.