Chop Suey
Nutritional values
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 53.1 μg | (89 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,015 mg | (25 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 268 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 25 grams Wood Ear Mushrooms
- 2 carrots
- 1 Bell pepper
- 1 stalk Leeks
- 400 grams Pork (fillet)
- 1 can Bamboo shoots (550 grams) (approximately 19 ounces)
- 4 Tbsps vegetable oil
- 150 grams soybean sprout
- salt
- freshly ground peppers
- 5 Tbsps soy sauce
Preparation steps
Soak the mushrooms in 300 ml (approximately 1 1/4 cups) hot water for about 30 minutes then strain, reserving the liquid, and cut into strips. Rinse the leeks, trim and thinly slice. Peel the carrots and thinly slice. Rinse the peppers, trim, cut in half, remove the seeds and pith and cut into narrow strips. Cut the bamboo shoots and meat into narrow strips.
Heat the oil in a wok and brown the meat, stirring constantly, for about 2 minutes then set aside. Sauté the carrots, peppers, leeks, bamboo shoots, mushrooms and bean sprouts for 2 minutes. Return the meat to the wok and deglaze the pan with the mushroom soaking liquid. Season with salt and pepper and simmer for about 5 minutes, stirring occasionally, until the vegetables are fork-tender. Add the soy sauce and bring to a boil. Serve with rice, if desired.
