Stir-Fried Vegetables and Mushrooms

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Stir-Fried Vegetables and Mushrooms
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 cal.(23 %)
Protein17 g(17 %)
Fat8 g(7 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage9.6 g(32 %)
Vitamin A0.9 mg(113 %)
Vitamin D1 μg(5 %)
Vitamin E3.4 mg(28 %)
Vitamin K30.1 μg(50 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate84 μg(28 %)
Pantothenic acid2.5 mg(42 %)
Biotin19.6 μg(44 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C57 mg(60 %)
Potassium808 mg(20 %)
Calcium144 mg(14 %)
Magnesium91 mg(30 %)
Iron2.4 mg(16 %)
Iodine19 μg(10 %)
Zinc1.8 mg(23 %)
Saturated fatty acids1.3 g
Uric acid192 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
350 grams Basmati rice
700 milliliters Vegetable broth
2 carrots
1 orange paprika
400 grams baby Savoy cabbage
100 grams shiitake mushrooms
2 Tbsps soybean oil
150 grams Baby corn cob
100 grams Wood Ear Mushrooms (jarred)
150 grams Sprout
soy sauce
Fish sauce
freshly ground peppers

Preparation steps

1.

Cook the rice in 400 ml (approximately 13 ounces) of vegetable broth until tender. Peel the carrots and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Trim the cabbage and cut into large strips. Clean the mushrooms. Sweat the carrots and the peppers in oil.

2.

One after another, add the cabbage, baby corn, both mushrooms, and the sprouts. Simmer together for 5 minutes until al dente. Season to taste with soy sauce, fish sauce, and pepper. Serve the vegetables with the cooked rice.