Pork and Vegetable Stir Fry
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
512
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 512 cal. | (24 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 52.6 μg | (88 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 146 mg | (154 %) | ||
| Potassium | 1,343 mg | (34 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Basmati rice
- salt
- 500 grams Pork tenderloin (ready to cook; parried)
- 1 handful fresh soybean sprout
- 4 thin scallions
- 1 stalk Leeks
- 2 red Bell pepper
- 3 carrots
- 2 Tbsps Peanut oil
- 1 Tbsp sesame oil
- 1 Tbsp Lime juice
- 4 Tbsps Chili sauce
- 4 tsps Sesame seeds (light and dark)
Preparation steps
1.
Rinse the rice and boil in salt water for about 20 minutes. Rinse the meat, pat dry and cut into strips. Rinse the sprouts and drain well. Rinse and peel the scallions. Rinse the leek and cut into 1 cm rings. Rinse the peppers and cut into bite size pieces. Peel and slice the carrot.
2.
Heat the peanut oil in a hot wok. Fry the meat for 1-2 minutes. Slide to the edge and add the carrots, peppers and leeks. Fry for about 1 minute. Mix with the meat and fry for another 2-3 minutes. Add the sesame oil, lime juice, sprouts and scallions. Reduce the heat and sprinkle with chile sauce. Serve with the rice and sprinkled with sesame seeds.
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