Stir-fried Coconut Vegetables with Pork
Nutritional values
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 213.7 μg | (356 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 12.6 mg | (105 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 2 carrots
- 1 small Leek
- 2 Bok Choy
- 1 Red Pepperoncini
- 1 garlic clove
- 1 pc ginger (walnut-sized)
- 400 grams Pork (for stir-fry)
- 200 grams Basmati rice
- salt
- 3 Tbsps sesame oil
- 3 Tbsps Lime juice
- 250 milliliters Coconut milk
- 3 Tbsps light soy sauce
- 4 sprigs cilantro
Preparation steps
Peel carrots, halve lengthwise and cut diagonally into thin slices. Trim leek, rinse and cut diagonally into pieces. Trim the bok choy, rinse and cut crosswise into wide pieces. Halve the peperoncini lengthwise, remove seeds, rinse and chop. Peel garlic and ginger and finely chop both. Rinse pork, pat dry and cut into bite-sized pieces.
Cook basmati rice according to package instructions in salted water until al dente. Heat the sesame oil in a wok. Sear the pork while stirring over high heat for 2-4 minutes and remove. Add carrots, peperoncini, ginger and garlic and stir-fry 1-2 minutes over medium heat. Add the leek and pour in the lime juice. Add coconut milk and bring to a boil. Add the pork and bok choy to the wok. Simmer for 3-5 minutes, then season with lime juice and soy sauce. Rinse the cilantro and shake dry. Arrange pork on plates with the basmati rice and garnish with cilantro before serving.
