Vegetable Stir-fry
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
154
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 154 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 162.3 μg | (271 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Green cabbage (Or cabbage)
- 1 Red Bell pepper
- 200 grams Pineapple (canned)
- 1 green chili pepper
- 1 sprig Lemongrass
- 200 grams Mung bean sprouts
- 2 Tbsps light soy sauce
- 4 Tbsps sherry
- 1 tsp Chili sauce
- 1 tsp cornstarch
- 1 Tbsp Sesame seeds
- 2 Tbsps Shredded coconut
- salt
- freshly ground peppers
Preparation steps
1.
Rinse cabbage, remove stalk and outer leaves and cut into strips. Cut bell pepper in half, remove seeds and ribs, rinse and cut into strips. Rinse chile pepper, cut in half and remove seeds and ribs. Chop lemongrass.
2.
Cut pineapple into pieces. Heat oil in a wok, sauté cabbage and bell peppers for 4 minutes while stirring. Add pineapple, chile pepper, lemongrass and sprouts.
3.
Mix remaining ingredients with cornstarch in a bowl, add to the wok, stir and fry for another 4 minutes. Toast sesame seeds in a dry skillet. Serve stir-fried vegetables on a plate sprinkled with grated coconut and toasted sesame seeds and seasoned to taste with salt and pepper.
