Stir-Fry Vegetables

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Stir-Fry Vegetables
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 58 min.
Ready in
Calories:
101
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie101 kcal(5 %)
Protein4.42 g(5 %)
Fat3.77 g(3 %)
Carbohydrates14.45 g(10 %)
Sugar added0 g(0 %)
Roughage3.63 g(12 %)
Vitamin A742.56 mg(92,820 %)
Vitamin D0.05 μg(0 %)
Vitamin E0.89 mg(7 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.89 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate44.99 μg(15 %)
Pantothenic acid0.64 mg(11 %)
Biotin0.53 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59.15 mg(62 %)
Potassium267.63 mg(7 %)
Calcium46.93 mg(5 %)
Magnesium25.44 mg(8 %)
Iron1.49 mg(10 %)
Iodine0.6 μg(0 %)
Zinc0.57 mg(7 %)
Saturated fatty acids0.55 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
50 grams
200 grams
2
1
150 grams
4
1 walnut sized piece
1 teaspoon
2 tablespoons
light Soy sauce
1 tablespoon
1 tablespoon
cilantro leaf (for garnish)

Preparation steps

1.

Soak the mushrooms in warm water for about 20 minutes (or according to the instructions on the package). Rinse the sprouts and drain. Rinse the carrots, bell pepper, snow peas and scallion. Slice the carrots, pepper and snow peas into thin strips. Cut the scallion lengthwise, quarter and cut into 3-4 cm pieces.

2.

Drain the mushrooms in a sieve, taking care to collect the steep water. Chop the mushrooms on a paper towel. Peel and cut the ginger into strips.

3.

Mix the soy sauce and 3-4 tablespoons of the mushroom water until smooth.

4.

Pour the oil into a hot wok and fry the carrots with ginger for 1 minute while stirring over medium heat. Slide the carrots and ginger to the edge, add the peppers, snow peas, onions and mushrooms stirring for 2-3 minutes.Add the sprouts and continue to fry for 1-2 minutes. Add the soy sauce mixture and let boil.

5.

Refine with lime juice and serve garnished with coriander leaves.