Vegetable Stir-Fry with Potatoes, Peppers and Scallions
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14 g | (47 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 199.7 μg | (333 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 498 μg | (166 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 300 mg | (316 %) | ||
| Potassium | 1,963 mg | (49 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 5 scallions
- 6 Leeks
- 3 Red Bell pepper
- 4 Tbsps sesame oil
- 2 Tbsps light soy sauce
- freshly ground peppers
Preparation steps
1.
Peel potatoes and cut into 1/2-1 cm (approximately 1/5-1/5 inch) thick strips. Rinse and dry scallions, cut diagonally into halves. Rinse and dry chives, cut into 3 cm sections (approximately 1 inch). Rinse and halve bell peppers, remove seeds and ribs and cut into thin strips.
2.
Heat sesame oil in a wok or a large nonstick pan and saute potatoes for about 8 minutes, stirring occasionally. Add scallions and bell peppers and saute for 5 more minutes. Season with soy sauce and pepper, add chives and season to taste. Serve.
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