Stir-Fried Vegetables and Mushrooms
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Basmati rice
- 700 milliliters Vegetable broth
- 2 carrots
- 1 orange paprika
- 400 grams baby Savoy cabbage
- 100 grams shiitake mushrooms
- 2 Tbsps soybean oil
- 150 grams Baby corn cob
- 100 grams Wood Ear Mushrooms (jarred)
- 150 grams Sprout
- soy sauce
- Fish sauce
- freshly ground peppers
How healthy are the main ingredients?
Savoy cabbageBasmati riceshiitake mushroomsoybean oilcarrotsoy saucePreparation steps
1.
Cook the rice in 400 ml (approximately 13 ounces) of vegetable broth until tender. Peel the carrots and cut into 1 cm (approximately 1/2 inch) thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Trim the cabbage and cut into large strips. Clean the mushrooms. Sweat the carrots and the peppers in oil.
2.
One after another, add the cabbage, baby corn, both mushrooms, and the sprouts. Simmer together for 5 minutes until al dente. Season to taste with soy sauce, fish sauce, and pepper. Serve the vegetables with the cooked rice.
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