Vegetable Stir-fry with Melon

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Vegetable Stir-fry with Melon
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
210
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories210 kcal(10 %)
Protein7.7 g(8 %)
Fat13.21 g(11 %)
Carbohydrates15.9 g(11 %)
Roughage2.03 g(7 %)
Vitamin A210.26 mg(26,283 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.09 mg(8 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.19 mg(14 %)
Folate94.15 μg(31 %)
Pantothenic acid0.56 mg(9 %)
Biotin0.04 μg(0 %)
Vitamin C46.6 mg(49 %)
Potassium481.32 mg(12 %)
Calcium51.04 mg(5 %)
Magnesium42.24 mg(14 %)
Iron1.15 mg(8 %)
Zinc0.59 mg(7 %)
Saturated fatty acids1.89 g

Ingredients

for
4
Ingredients
1 bunch
4 sprigs
1 walnut sized piece
1
small red Chile pepper
250 grams
2 tablespoons
4 tablespoons
200 milliliters
150 grams
3 tablespoons
1 tablespoon
1 handful

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.