Classic Vegetarian Dish

Thai Stir Fry Vegetables

5
Average: 5 (2 votes)
(2 votes)
Thai Stir Fry Vegetables
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Health Score:
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
906
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie906 kcal(43 %)
Protein20.89 g(21 %)
Fat38.76 g(33 %)
Carbohydrates127.45 g(85 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A234.19 mg(29,274 %)
Vitamin D0 μg(0 %)
Vitamin E2.14 mg(18 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂0.25 mg(23 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.7 mg(50 %)
Folate212.11 μg(71 %)
Pantothenic acid1.06 mg(18 %)
Biotin1.09 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C181.17 mg(191 %)
Potassium1,586.46 mg(40 %)
Calcium119.05 mg(12 %)
Magnesium108.19 mg(36 %)
Iron5.87 mg(39 %)
Iodine1.64 μg(1 %)
Zinc1.9 mg(24 %)
Saturated fatty acids23.59 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
7 ounces Basmati rice
salt
2 yellow Bell pepper
6 ounces Snow peas
6 ounces Asparagus
3 scallions
2 cooked potatoes (cooked day before)
3 leaves Thai basil
2 leaves mint
2 tablespoons Coconut oil (or sesame or vegetable oil)
1 teaspoon green Curry paste
6 ounces Coconut milk
1 tablespoon soy sauce
How healthy are the main ingredients?
Basmati riceSnow peaCoconut milksoy saucesaltpotato

Preparation steps

1.

Rinse rice in a sieve under running water. Combine with twice the amount of water and season with salt. Bring to a boil and simmer, covered, for about 20 minutes on low heat.

2.

Rinse and quarter bell peppers, remove seeds and ribs and cut into small cubes. Rinse snow peas and trim the ends. 

3.

Rinse asparagus, peel bottom thirds and cut into pieces. Rinse and dry scallions, chop. Peel potatoes and cut into small cubes. Rinse and shake dry herbs, chop very finely.

4.

Heat oil in a wok and stir-fry vegetables until crispy, stirring. Add green curry paste and coconut milk. Add basil and mint and season with salt or soy sauce. Arrange rice and vegetables on plates and serve.