Wok Vegetables

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Wok Vegetables
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Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
246
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein9 g(9 %)
Fat14 g(12 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K57.6 μg(96 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.7 mg(50 %)
Folate168 μg(56 %)
Pantothenic acid1.5 mg(25 %)
Biotin14.1 μg(31 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C144 mg(152 %)
Potassium666 mg(17 %)
Calcium126 mg(13 %)
Magnesium76 mg(25 %)
Iron2.4 mg(16 %)
Iodine7 μg(4 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.9 g
Uric acid122 mg
Cholesterol0 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
2 Red Bell pepper
400 grams green Beans
300 grams Baby corn cob (from a jar)
2 Tbsps Oyster sauce (from an asian supermarket)
100 grams soybean sprout
soy sauce
4 Tbsps sesame oil
1 Tbsp Sesame seeds (for garnish)
How healthy are the main ingredients?
sesame oilSesame seedssoy sauce

Preparation steps

1.

Rinse bell peppers, cut in half, remove seeds and ribs and cut into strips. Rinse beans and peel. Drain baby corn and cut in half lengthwise.

2.

Heat sesame oil in a wok (or large frying pan) and fry beans and bell peppers for about 6-8 minutes while stirring. Finally add corn and sprouts and let heat. Season with oyster sauce and soy sauce and sprinkle with sesame seeds. Serve with rice.