Stir-Fried Vegetables with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 80.8 μg | (135 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 210 μg | (70 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 1 Zucchini
- 1 stalk Leeks
- 300 grams green Beans
- salt
- 2 red Bell pepper
- 2 Tomatoes
- 1 garlic clove
- 2 Tbsps vegetable oil
- 1 Tbsp Rice vinegar
- 2 Tbsps soy sauce
- 1 pinch sugar
- peppers
- 2 Tbsps Shelled peanut
- 2 Tbsps fried onion
Preparation steps
Cook the rice according to package instructions.
Rinse, trim and slice the zucchini. Rinse, trim and cut the leeks into rings. Rinse the green beans, trim the ends and blanch for 6-8 minutes in salted water, then rinse and drain well. Rinse the bell peppers, cut in half, trim and cut into strips. Rinse the tomatoes, remove stems and dice.
Peel the garlic and finely chop. Saute briefly in a hot wok in oil. Add the bell peppers and leeks and stir-fry for about 2 minutes. Add the zucchini and green beans, then mix in the tomatoes. Season with vinegar, soy sauce, sugar, salt and pepper and cook together while stirring for about 2 minutes.
Coarsely ground the peanuts with the onions in a mortar.
Arrange the vegetables on the rice into bowls and serve sprinkled with the nut mixture.
