Vegetable Chop-suey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 477 mg | (12 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 200 grams Mung bean sprouts
- 100 grams Bamboo shoots (canned)
- 1 Red Bell pepper
- 2 stalks Celery
- 1 onion
- 50 milliliters Vegetable broth
- 2 Tbsps soy sauce
- 1 Tbsp sherry
- 2 tsps Rice vinegar
- ½ tsp sugar
- 1 Tbsp Corn oil
- 1 tsp cornstarch
- salt
- freshly ground peppers
- 3 Tbsps Cashews (for garnish)
- cilantro (for garnish)
Preparation steps
Rinse mung bean sprouts and drain. Drain bamboo shoots and cut into 1 cm (approximately 1/2 inch) wide strips. Rinse bell pepper, cut in half, remove seeds and ribs and cut into strips. Rinse celery, trim and slice. Peel onion and dice.
Mix broth in a bowl with soy sauce, sherry, vinegar and sugar. Rinse parsley, pat dry and pluck leaves from stem.
Heat oil in a wok and fry bell pepper, celery and onion while stirring constantly for 2 minutes. Add mung bean sprouts and bamboo shoots and fry over high heat for 1 minute.
Add broth mixture to the wok, stir and bring to a boil. Mix cornstarch with a little cold water, add to the wok, mix well, let the sauce thicken and season with salt and pepper. Serve in bowls garnished with cilantro and cashews.
