Stir-fry with Sprouts and Mushrooms
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 36.09 g | (37 %) | ||
| Fat | 14.67 g | (13 %) | ||
| Carbohydrates | 16.71 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.12 g | (10 %) |
more nutritional values
| Vitamin A | 712.68 mg | (89,085 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.37 mg | (11 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 28.91 μg | (10 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 1.84 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62.21 mg | (65 %) | ||
| Potassium | 216.1 mg | (5 %) | ||
| Calcium | 41.06 mg | (4 %) | ||
| Magnesium | 20.5 mg | (7 %) | ||
| Iron | 3.87 mg | (26 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Cholesterol | 88.18 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Sliced beef
- 2 Red Bell pepper
- 2 carrots
- 100 grams Wood Ear Mushrooms (from a jar)
- 1 onion
- 4 scallions
- 2 handfuls Sprout
- 2 Tbsps Peanut oil
- 2 Tbsps Rice wine
- 2 Tbsps light soy sauce
Preparation steps
1.
Rinse veal and pat dry. Rinse peppers, drain and pat dry and cut in half and remove seeds, stem and ribs and chop. Peel carrots and finely chop. Drain mushrooms and pat dry and cut into strips. Peel onion and chop. Rinse scallions, drain and pat dry and cut into rings. Rinse sprouts and drain.
2.
In a heavy skillet, heat oil and brown meat briefly. Add carrots and onions and fry for about 1-2 minutes until onions are translucent, while stirring. Add peppers, mushrooms, scallions and sprouts and stir in rice wine and soy sauce and cook together for about 2-3 minutes, until vegetables are al dente, stirring frequently.
3.
Season to taste with salt and pepper. Serve in shallow bowls.
4.
Serve with rice, if desired.
