Stir Fry with Pork with Bamboo Shoots, Sugar Peas and Asian Noodles
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,161 mg | (29 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 169 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Pork tenderloin (ready to cook)
- 1 Red chili pepper
- 2 centimeters fresh ginger
- 1 garlic clove
- 3 Tbsps sunflower oil
- 2 Tbsps sesame oil
- 2 Tbsps dark soy sauce
- 300 grams Snow peas
- 400 grams Asian Egg noodle
- 250 grams Bamboo shoots (from a jar)
- salt
- freshly ground peppers
- parsley (for garnishing)
Preparation steps
1.
Rinse pork, pat dry, trim and cut into 0.5 cm (approximately 1/5 inch) thick slices. Rinse and dry chile pepper, halve and remove seeds and ribs, chop finely. Peel ginger and garlic, chop finely. Mix with oil, chile pepper and soy sauce. Marinate meat in the mixture for about 1 hour.
2.
Rinse and dry sugar snap peas, trim ends and halve diagonally.
3.
Cook noodles in boiling salted water until al dente, drain, rinse in cold water and drain again.
4.
Drain bamboo shoots.
5.
Sear meat in a hot wok for about 3 minutes, push to the edge. Add snow peas and stir fry for 1 minute. Add bamboo shoots and noodles and toss gently.
6.
Drizzle dish with marinade, season with salt and pepper and stir fry briefly. Garnish with parsley and serve.
