Wok Vegetables
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 140 μg | (47 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 894 mg | (22 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 scallions
- 2 small Zucchini
- 1 red Bell pepper
- 250 grams button Mushroom
- 250 grams Bamboo shoots (in a can)
- 1 garlic clove
- 3 Tbsps vegetable oil
- 1 tsp ginger
- 1 tsp Sambal sauce
- 4 Tbsps soy sauce
- 1 Tbsp Rice vinegar
- 50 milliliters Vegetable broth
- salt
- 150 grams soybean sprout
Preparation steps
1.
Rinse and halve onions. Cut into 4 cm long pieces. Rinse and slice the zucchini.
2.
Rinse and remove seeds, and cut peppers.
3.
Rinse mushrooms and cut into quarters. Drain bamboo shoots and cut into strips. Peel garlic and chop finely.
4.
Heat the oil in the wok, and stir fry the scallions, garlic and spices briefly. Remove the scallions and add the vegetables, and stir over medium heat for 5 minutes. Add the soy sauce, rice vinegar and vegetables. Cook everything for another 5 minutes, stirring occasionally.
5.
Rinse the bean sprouts and drain. Season the wok with salt and stir in the bean sprouts. Simmer for about 1 minute, remove from the heat and sprinkle with the scallions. Serve immediately.
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