Stir-fried Veggies

0
Average: 0 (0 votes)
(0 votes)
Stir-fried Veggies
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
221
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie221 kcal(11 %)
Protein11.24 g(11 %)
Fat10.41 g(9 %)
Carbohydrates26.97 g(18 %)
Sugar added2.1 g(8 %)
Roughage10.1 g(34 %)
Vitamin A2,463.68 mg(307,960 %)
Vitamin D0 μg(0 %)
Vitamin E2.19 mg(18 %)
Vitamin B₁0.34 mg(34 %)
Vitamin B₂0.45 mg(41 %)
Niacin5.04 mg(42 %)
Vitamin B₆1.07 mg(76 %)
Folate450.28 μg(150 %)
Pantothenic acid0.88 mg(15 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C283.83 mg(299 %)
Potassium1,622.1 mg(41 %)
Calcium541.96 mg(54 %)
Magnesium116.68 mg(39 %)
Iron4.92 mg(33 %)
Zinc1.51 mg(19 %)
Saturated fatty acids1.66 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 cups Bok Choy
2 ¾ cups chinese Cabbage
7 ounces green Asparagus
1 ½ cups carrots
1.333 cups Broccoli (florets)
2 tablespoons Peanut oil
1 shallot (chopped)
1 tablespoon garlic (chopped)
2 teaspoons fresh ginger (finely chopped)
salt
2 teaspoons sugar
1 tablespoon light soy sauce
1 tablespoon Rice wine
2 teaspoons sesame oil
How healthy are the main ingredients?
CabbagecarrotBok ChoyBroccolisugargarlic

Preparation steps

1.
Wash and trim the vegetables and chop into bite-size pieces.
2.
Heat the peanut oil in a wok and saute the shallot, garlic, ginger and 1 teaspoon of salt for about 1 minute, stirring continuously. Add the carrots and the asparagus and fry for about 30 seconds. Add 1/2 cup water and cook on a high heat for about 2 minutes. Now add the pak choi and chinese cabbage and the sugar and stir in the rice wine and soy sauce. Cook for a further 3 minutes, stirring continuously. Drizzle sesame oil over the top, divide into bowls and serve immediately.