Vegetable Stir-fry with Melon
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 210 kcal | (10 %) | ||
| Protein | 7.7 g | (8 %) | ||
| Fat | 13.21 g | (11 %) | ||
| Carbohydrates | 15.9 g | (11 %) | ||
| Roughage | 2.03 g | (7 %) | ||
| Vitamin A | 210.26 mg | (26,283 %) | ||
| Vitamin E | 1.23 mg | (10 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.11 mg | (18 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 94.15 μg | (31 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 0.04 μg | (0 %) | ||
| Vitamin C | 46.6 mg | (49 %) | ||
| Potassium | 481.32 mg | (12 %) | ||
| Calcium | 51.04 mg | (5 %) | ||
| Magnesium | 42.24 mg | (14 %) | ||
| Iron | 1.15 mg | (8 %) | ||
| Zinc | 0.59 mg | (7 %) | ||
| Saturated fatty acids | 1.89 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch carrots
- 4 stalks Celery
- 1 walnut sized pc ginger
- 1 small red chili pepper
- 250 grams honeydew melon (flesh)
- 2 Tbsps vegetable oil
- 4 Tbsps Rice wine
- 200 milliliters Vegetable broth
- 150 grams soybean sprout
- 3 Tbsps soy sauce
- salt
- 1 Tbsp sesame oil
- 1 handful Coriander
Preparation steps
1.
Peel the carrot and thinly slice. Trim the celery and thinly slice. Peel the ginger and finely chop. Trim the chile, remove the seeds and chop. Thinly slice the melon flesh.
2.
Heat the oil in a large wok (or large deep frying pan) and stir-fry the carrots and celery for about 3 minutes, stirring. Add the ginger and chile then deglaze with the rice wine.
3.
Pour in the broth, add the bean sprouts and melon and stir-fry for 1-2 minutes. Add the soy sauce and season with salt. Add the sesame oil and toss to combine.
4.
Just before serving, sprinkle with cilantro leaves.
