Wok Vegetables

0
Average: 0 (0 votes)
(0 votes)
Wok Vegetables
share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
167
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie167 cal.(8 %)
Protein11 g(11 %)
Fat9 g(8 %)
Carbohydrates10 g(7 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E6.9 mg(58 %)
Vitamin K36.8 μg(61 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.3 mg(61 %)
Vitamin B₆0.4 mg(29 %)
Folate140 μg(47 %)
Pantothenic acid2.2 mg(37 %)
Biotin16.7 μg(37 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C96 mg(101 %)
Potassium894 mg(22 %)
Calcium98 mg(10 %)
Magnesium57 mg(19 %)
Iron3.5 mg(23 %)
Iodine18 μg(9 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1.1 g
Uric acid131 mg
Cholesterol0 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Bamboo shootssoy saucegingerZucchinigarlic clovesalt

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.