Vegan Vegetables Cooked in a Wok
(Percentage of daily recommendation)
| Calorie | 262 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 304.7 μg | (508 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 163 mg | (172 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 350 grams Snow peas
- 8 scallions
- 500 grams Broccoli
- 2 garlic cloves
- 2 centimeters fresh ginger
- 1 red chili pepper
- 50 grams Cashews
- 2 Tbsps vegetable oil
- 75 milliliters Rice wine
- 120 milliliters Vegetable broth
- 3 Tbsps light soy sauce
- 1 tsp cornstarch
- 2 handfuls baby Spinach
- peppers
Preparation steps
Rinse the snow peas, scallions and broccoli, trim and drain well. Halve or cut the snow peas obliquely. Cut the broccoli into slices. Also obliquely cut the scallions into pieces. Peel the garlic and ginger and finely chop. Rinse the chile, halve, trim and finely chop.
Cook the cashews in the wok and remove. Put the oil in the wok and sauté the garlic in it with the ginger and chile. Mix in the broccoli and snow peas and stir-fry for 2-3 minutes. Add the scallions and cook for about 2 minutes, then pour in the rice wine and the broth. Cook everything for about 2 minutes until al dente. Mix 2 tablespoons of soy sauce with the cornstarch, then mix with the vegetables in the wok. Rinse, trim and spin dry the spinach. Mix in with the vegetables and season with soy sauce and pepper. Serve sprinkled with cashews.