Wok Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 11.07 g | (11 %) | ||
| Fat | 9.49 g | (8 %) | ||
| Carbohydrates | 27.31 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.16 g | (31 %) |
| Vitamin A | 1,340.33 mg | (167,541 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 5.83 mg | (49 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 243.98 μg | (81 %) | ||
| Pantothenic acid | 1.68 mg | (28 %) | ||
| Biotin | 4.62 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 137.53 mg | (145 %) | ||
| Potassium | 1,220.5 mg | (31 %) | ||
| Calcium | 278.45 mg | (28 %) | ||
| Magnesium | 96.96 mg | (32 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 0.22 μg | (0 %) | ||
| Zinc | 1.52 mg | (19 %) | ||
| Saturated fatty acids | 1.34 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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
Preparation steps
Step 1
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.
Step 2
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.
Step 3
Pour the oil into the hot wok.
Step 4
Stir-fry the garlic and ginger cubes until translucent.
Step 5
Add the chile pepper strips and carrot slices.
Step 6
Add the snow peas and corn.
Step 7
Add the eggplant, mushrooms, asparagus, bean sprouts and bok choy.
Step 8
Stir-fry for 2-3 minutes until crisp.
Step 9
Season with soy sauce, rice vinegar and sugar. Serve.
