Stir-Fried Vegetables
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 97.6 μg | (163 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 654 mg | (16 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 146 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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 Tbsps Peanut oil
- 1 Tbsp sesame oil
- 2 garlic cloves
- 2 tsps ginger (freshly grated)
- 2 Tbsps light soy sauce
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
Preparation steps
Rinse wood ear mushrooms thoroughly, then place in a bowl and pour in boiling water and soak about 30 minutes.
Rinse and peel vegetables.
Cut cabbage, bell pepper and zucchini in equal-sized strips.
Cut shiitake mushrooms into quarters.
Drain baby corn and cut in half lengthwise.
Rinse bean sprouts and drain.
Rinse snow peas and cut off the ends.
Peel garlic and chop finely.
Drain wood ear mushrooms. Rinse, pat dry and tear into pieces.
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.
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.
Serve with basmati rice, if desired.