Sweet and Sour Asian Vegetables
Sweet and Sour Asian Vegetables - Asian fare that's not only for vegetarians: Fresh from the wok to lure all fans of Asian cuisine
Healthy, because
Even smarter
Nutritional values
Cell protection is very important for this Asian vegetable. After all, the colourful vegetable mix contains two vitamins in abundant amounts that can protect the body's cells from harmful influences and therefore also play a role in cancer protection: vitamins A and C.
Not all of the above ingredients are part of the standard assortment of supermarkets. The easiest way to do this is to go to an Asian store to buy Asian vegetables.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 8 g | (27 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 571 mg | (14 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 2 carrots (about 200 grams)
- 2 Zucchini (500 grams)
- 1 red Bell pepper (about 200 grams)
- 2 red onions
- 4 ozs shiitake mushrooms
- 5 ozs Bok Choy
- 2 Tbsps vegetable oil (such as peanut oil)
- 1 tsp Chile oil
- 1 Tbsp brown sugar
- ½ cup Vegetable broth
- 3 Tbsps soy sauce
- 1 Tbsp Rice vinegar
- 2 sprigs cilantro
- 2 ozs unsalted roasted Shelled peanut
Kitchen utensils
Preparation steps
Peel carrots and cut into thin slices. Rinse zucchini, wipe dry, trim and cut into thin slices.
Cut bell pepper in half, remove seeds, rinse and cut into strips. Peel the onions, halve and cut into slices.
Trim shiitake mushrooms and cut in half. Trim bok choy, rinse, shake dry and cut into quarters.
Heat wok, add oil and swirl to coat. Add onions and sauté over medium heat for 1-2 minutes while stirring.
Add carrots, zucchini, mushrooms and bell pepper and cook for 2-3 minutes, stirring constantly.
Add bok choy, sugar, vegetable broth, soy sauce and vinegar and cook until done, 1-2 minutes, stirring constantly.
Rinse cilantro, shake dry and chop coarsely. Sprinkle vegetables with peanuts and cilantro and serve.
