Thai-Style Sliced Pork with Vegetables and Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 14.9 μg | (33 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 890 mg | (22 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams Basmati rice
- salt
- 500 grams Pork tenderloin
- 1 Red onion
- 3 Bell pepper (red, orange and yellow)
- 4 scallions
- 1 garlic clove
- 2 Tbsps sesame oil
- 1 Tbsp Fish sauce
- 2 Tbsps soy sauce
- cayenne pepper
- 1 Tbsp toasted Sesame seeds
Preparation steps
Bring 500 ml (approximately 2 cups) water to a boil with a pinch of salt. Rinse the rice until the water runs clear then stir into the boiling water. Cover, reduce the heat and simmer for about 20 minutes.
Rinse the pork, pat dry and cut into strips. Peel the onion and thinly slice. Rinse the peppers, cut in half, remove the stems, seeds and pith and cut into fine strips. Trim the scallions, rinse and cut into strips. Peel the garlic and chop finely.
Heat the oil in a wok and stir-fry the garlic and pork for 1-2 minutes. Add the onion, scallions and peppers and stir-fry for 3-4 minutes, until the vegetables are fork-tender. Add the fish sauce and soy sauce and season with cayenne pepper.
Arrange the rice, pork and vegetables on serving plates. Serve sprinkled with sesame.
