Vegetable Stir-Fry with Cashews
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
299
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 299 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 199 μg | (66 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 151 mg | (50 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 red Bell pepper
- 1 stalk Leeks
- 200 grams Snow peas
- 200 grams Green beans
- salt
- 3 scallions
- 100 grams chopped Cashews
- 6 Tbsps soy sauce
- 2 Tbsps Rice vinegar
- 2 Tbsps light Sesame seeds
Preparation steps
1.
Peel the garlic and ginger and finely chop. Rinse and peel the vegetables. Cut the peppers in half, remove the seeds and ribs and cut the flesh into thin strips. Cut the leeks in 6 cm (2 inch) long pieces and then into narrow strips. Cut the sugar snaps diagonally and cut the beans into 3 cm (1 inch) long pieces. Blanch both for 3 minutes in boiling salted water, drain and rinse with cold water. Drain well. Cut the scallions into thin rings.
2.
In a wok heat oil and sauté the garlic briefly with the ginger. Add the vegetables and fry with occasional swirling. Stir in the nuts and season with soy sauce and vinegar. Serve in bowls and garnish with sesame seeds.
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