Low Calorie Lunch

Stir Fry Asian Vegetables

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Stir Fry Asian Vegetables
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
263
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie263 cal.(13 %)
Protein9 g(9 %)
Fat15 g(13 %)
Carbohydrates24 g(16 %)
Sugar added5 g(20 %)
Roughage7.1 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E8.3 mg(69 %)
Vitamin K10.2 μg(17 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate104 μg(35 %)
Pantothenic acid1.5 mg(25 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33 mg(35 %)
Potassium496 mg(12 %)
Calcium42 mg(4 %)
Magnesium53 mg(18 %)
Iron2.4 mg(16 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1.6 g
Uric acid189 mg
Cholesterol0 mg
Complete sugar13 g

Ingredients

for
4
Ingredients
10 ozs Snow peas
10 ozs Baby corn cob
6 ozs soybean sprout
2 Red chili peppers
5 Tbsps vegetable oil
2 Tbsps Oyster sauce
3 Tbsps soy sauce
1 Tbsp sugar
salt
How healthy are the main ingredients?
Snow peasoy saucesugarsalt

Preparation steps

1.

Rinse and trim snow peas, blanch in boiling salted water for about 4 minutes. Drain and rinse in cold water, drain again. Rinse and halve chile peppers, remove seeds and ribs and cut into fine strips. Rinse bean sprouts with boiling water, drain well.

2.

Heat oil in a wok and saute corns and sugar snap peas, stirring, for about 4 minutes. Add bean sprouts and saute for 2 more minutes. Add chile peppers, oyster sauce, soy sauce and sugar with a little water. Saute for about 1 minute on medium heat. Arrange on plates and serve immediately.