Vegetables from a Wok
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 9.35 g | (10 %) | ||
| Fat | 16.74 g | (14 %) | ||
| Carbohydrates | 50.85 g | (34 %) | ||
| Sugar added | 3.25 g | (13 %) | ||
| Roughage | 8.06 g | (27 %) |
more nutritional values
| Vitamin A | 265.72 mg | (33,215 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.25 mg | (25 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 4.65 mg | (39 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 135.67 μg | (45 %) | ||
| Pantothenic acid | 1.59 mg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 163.4 mg | (172 %) | ||
| Potassium | 1,199.57 mg | (30 %) | ||
| Calcium | 97.03 mg | (10 %) | ||
| Magnesium | 86.2 mg | (29 %) | ||
| Iron | 1.45 mg | (10 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.41 mg | (18 %) | ||
| Saturated fatty acids | 2.47 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 green Bell pepper
- 1 small Papaya
- 200 grams Napa cabbage (or savoy)
- 150 grams shiitake mushrooms
- 4 Tbsps vegetable oil
- 1 Tbsp cane sugar
- 125 milliliters Vegetable broth
- 3 Tbsps soy sauce
- 1 Tbsp White vinegar
- salt
- cumin or ground coriander (1/4 tsp)
- 6 small Baby corn cobs (from a jar)
- 1 sm jar Water chestnut (220 grams)
- 150 grams Bamboo shoots (cut into thin strips)
- 100 grams soybean sprout
Preparation steps
1.
Rinse the peppers, halve, remove the seeds and ribs and cut into bite-size pieces. Rinse the cabbage and chop into small pieces. Rinse and chop the mushrooms.
2.
Halve the papaya, remove the seeds, peel and cut into bite-size pieces.
3.
Drain the corn, water chestnuts and bamboo shoots. Chop the corn, if necessary.
4.
Rinse the sprouts and drain well.
5.
Mix the soy sauce, vegetable broth, vinegar, sugar, salt and spices.
6.
Heat the wok. Add the oil and saute the peppers and mushrooms for 2-3 minutes. Add the cabbage and saute for 2 minutes. Add the water chestnuts and bamboo shoots and saute for 2 minutes. Pour in the sauce. Simmer for about 5 minutes. Add the papaya and sprouts and heat briefly. Remove from the heat and serve with rice, if desired.
