Wok Vegetables

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Wok Vegetables
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 25 min.
Ready in
Calories:
210
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie210 cal.(10 %)
Protein11.07 g(11 %)
Fat9.49 g(8 %)
Carbohydrates27.31 g(18 %)
Sugar added0 g(0 %)
Roughage9.16 g(31 %)
Vitamin A1,340.33 mg(167,541 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.36 mg(33 %)
Niacin5.83 mg(49 %)
Vitamin B₆0.78 mg(56 %)
Folate243.98 μg(81 %)
Pantothenic acid1.68 mg(28 %)
Biotin4.62 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C137.53 mg(145 %)
Potassium1,220.5 mg(31 %)
Calcium278.45 mg(28 %)
Magnesium96.96 mg(32 %)
Iron3.6 mg(24 %)
Iodine0.22 μg(0 %)
Zinc1.52 mg(19 %)
Saturated fatty acids1.34 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 carrot
120 grams Snow peas
1 small Eggplant (about 140 grams)
6 Baby corn cobs
2 stalks Asparagus
1 small Bok Choy
80 grams soybean sprout
150 grams shiitake mushrooms
3 scallions
1 shallot
1 garlic clove
1 pc fresh ginger (about 2 cm)
½ red chili pepper
2 Tbsps sesame oil
2 Tbsps soy sauce
1 Tbsp Rice vinegar
brown sugar
How healthy are the main ingredients?
shiitake mushroomSnow peagingersesame oilsoy saucecarrot

Preparation steps

1.

Step 1

2.

Prepare the vegetables. Peel and thinnly slice the carrots. Rinse and snip the ends off the snow peas and halve diagonally. Rinse and slice the eggplant. Cut the corn diagonally into 2-3 cm pieces. Rinse the asparagus, peeling the bottom third, and cut into equally sized pieces.

3.

Step 2

4.

Rinse, shake dry and quarter the bok choy. Rinse the bean sprouts and drain well. Slice the mushrooms, some left whole and some cut in half. Rinse the scallions and cut into diagonally pieces (4-5 cm). Peel and chop the garlic, shallot and ginger. Rinse, halve, remove the seeds from the chile pepper and cut into thin strips.

5.

Step 3

6.

Pour the oil into the hot wok.

7.

Step 4

8.

Stir-fry the garlic and ginger cubes until translucent.

9.

Step 5

10.

Add the chile pepper strips and carrot slices.

11.

Step 6

12.

Add the snow peas and corn.

13.

Step 7

14.

Add the eggplant, mushrooms, asparagus, bean sprouts and bok choy.

15.

Step 8

16.

Stir-fry for 2-3 minutes until crisp.

17.

Step 9

18.

Season with soy sauce, rice vinegar and sugar. Serve.