Stir-Fry Vegetables

0
Average: 0 (0 votes)
(0 votes)
Stir-Fry Vegetables
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
233
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie233 kcal(11 %)
Protein6.98 g(7 %)
Fat20.08 g(17 %)
Carbohydrates11.35 g(8 %)
Sugar added3.14 g(13 %)
Roughage0.75 g(3 %)
Vitamin A26.94 mg(3,368 %)
Vitamin D0 μg(0 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.87 mg(16 %)
Vitamin B₆0.13 mg(9 %)
Folate71.02 μg(24 %)
Pantothenic acid0.36 mg(6 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C60.31 mg(63 %)
Potassium262.92 mg(7 %)
Calcium32.09 mg(3 %)
Magnesium32.98 mg(11 %)
Iron1.08 mg(7 %)
Zinc0.51 mg(6 %)
Saturated fatty acids2.86 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
Snow peas (300 grams, frozen)
Baby corn cob (300 grams)
150 grams soybean sprout
2 Red chile peppers
5 tablespoons vegetable oil
2 tablespoons Oyster sauce
3 tablespoons soy sauce
1 tablespoon sugar
salt
How healthy are the main ingredients?
soy saucesugarSnow peasalt

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.