Vegetable Stir-fry

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Vegetable Stir-fry
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
151
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie151 kcal(7 %)
Protein4.9 g(5 %)
Fat3.67 g(3 %)
Carbohydrates22.35 g(15 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A28.26 mg(3,533 %)
Vitamin D0 μg(0 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.25 mg(10 %)
Vitamin B₆0.18 mg(13 %)
Folate26.61 μg(9 %)
Pantothenic acid0.25 mg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C128.73 mg(136 %)
Potassium501.8 mg(13 %)
Calcium79.87 mg(8 %)
Magnesium19.68 mg(7 %)
Iron2.97 mg(20 %)
Iodine0.3 μg(0 %)
Zinc0.38 mg(5 %)
Saturated fatty acids2.42 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
500 grams Green cabbage (Or cabbage)
1 Red Bell pepper
200 grams Pineapple (canned)
1 green chile pepper
1 sprig Lemongrass
200 grams Mung bean sprouts
2 tablespoons light soy sauce
4 tablespoons sherry
1 teaspoon Chili sauce
1 teaspoon cornstarch
1 tablespoon Sesame seeds
2 tablespoons Shredded coconut
salt
freshly ground peppers
How healthy are the main ingredients?
soy sauceSesame seedssalt

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.