Vegetable Stir Fry
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 7.89 g | (7 %) | ||
| Carbohydrates | 37.99 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.6 g | (52 %) |
more nutritional values
| Vitamin A | 292.06 mg | (36,508 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.02 mg | (25 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 4.72 mg | (39 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 340.05 μg | (113 %) | ||
| Pantothenic acid | 1.13 mg | (19 %) | ||
| Biotin | 4.17 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 55.24 mg | (58 %) | ||
| Potassium | 1,488.22 mg | (37 %) | ||
| Calcium | 198.24 mg | (20 %) | ||
| Magnesium | 134.54 mg | (45 %) | ||
| Iron | 4.84 mg | (32 %) | ||
| Iodine | 2.1 μg | (1 %) | ||
| Zinc | 1.94 mg | (24 %) | ||
| Saturated fatty acids | 1.16 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams green Asparagus
- 8 scallions
- 500 grams Artichoke
- 500 grams Fennel
- 2 mild yellow onion
- fiddlehead
- 2 Tbsps olive oil
- Sea salt
- freshly ground peppers
- 100 milliliters dry white wine
- 5 sprigs thyme
Preparation steps
1.
Peel the bottom third of the asparagus and cut into thirds. Rinse the scallions and cut into 5-6 cm pieces. Rinse and quarter the artichokes. Rinse and slice the fennel. Peel the onions, halve and cut into strips. Rinse the fiddlehead and drain.
2.
Sweat the onions briefly in hot oil in a wok. Add the asparagus, scallions, artichokes and fennel. Cook for about 5 minutes. Add the fiddlehead and cook for another 1-2 minutes. Season with salt and pepper. Pour in the wine. Sprinkle with thyme. Simmer for 2-3 minutes. Season to taste and serve.
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