Stir-fried Veggies
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 107.4 μg | (179 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 cups Bok Choy
- 2 ¾ cups chinese Cabbage
- 7 ozs green Asparagus
- 1 ½ cups carrots
- 1 ⅓ cups Broccoli (florets)
- 2 Tbsps Peanut oil
- 1 shallot (chopped)
- 1 Tbsp garlic cloves (chopped)
- 2 tsps fresh ginger (finely chopped)
- salt
- 2 tsps sugar
- 1 Tbsp light soy sauce
- 1 Tbsp Rice wine
- 2 tsps sesame oil
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.
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