Classic Vegetarian Dish
Thai Stir Fry Vegetables
(2 votes)
(2 votes)
Health Score:
94 / 100
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)
(Percentage of daily recommendation)
| Calorie | 906 cal. | (43 %) | ||
| Protein | 20.89 g | (21 %) | ||
| Fat | 38.76 g | (33 %) | ||
| Carbohydrates | 127.45 g | (85 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 234.19 mg | (29,274 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.14 mg | (18 %) | ||
| Vitamin B₁ | 0.46 mg | (46 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 212.11 μg | (71 %) | ||
| Pantothenic acid | 1.06 mg | (18 %) | ||
| Biotin | 1.09 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 181.17 mg | (191 %) | ||
| Potassium | 1,586.46 mg | (40 %) | ||
| Calcium | 119.05 mg | (12 %) | ||
| Magnesium | 108.19 mg | (36 %) | ||
| Iron | 5.87 mg | (39 %) | ||
| Iodine | 1.64 μg | (1 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 23.59 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 7 ozs Basmati rice
- salt
- 2 yellow Bell pepper
- 6 ozs Snow peas
- 6 ozs Asparagus
- 3 scallions
- 2 cooked potatoes (cooked day before)
- 3 leaves Thai basil
- 2 leaves mint
- 2 Tbsps Coconut oil (or sesame or vegetable oil)
- 1 tsp green Curry paste
- 6 ozs Coconut milk
- 1 Tbsp soy sauce
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.
