Vegetarian Chop Suey
Vegetarian Chop Suey - Crisp, fresh and colorful! Photo: Alina Wohldorf
Healthy, because
Even smarter
Nutritional values
The more colorful, the better - for optimal nutrient coverage and weight loss. It's a well-known fact that you should eat more vegetarians. And not without reason. Because eating a lot of vegetables leads to faster satiety due to their higher volume and the many fibers they contain, and they also provide a wide range of vitamins and secondary plant substances.
Vegetables such as zucchini or carrots can be replaced or supplemented as desired with seasonal and regional produce. Thus, variety and new tastes can be integrated into this delicious Chop Suey.
(Percentage of daily recommendation)
| Calorie | 169 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 62.3 μg | (104 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 499 mg | (12 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 onion
- 3 garlic cloves
- 1 green Bell pepper
- 1 red Bell pepper
- 3 ozs Broccoli
- 1 Zucchini
- 1 carrot
- 2 Tbsps Peanut oil
- 1 oz Mung bean sprouts
- 2 Tbsps soy sauce
- 4 ozs Vegetable broth
- peppers
- 5 ½ ozs Rice noodles
Kitchen utensils
Preparation steps
Peel and dice onion, peel and finely chop garlic. Halve peppers, remove seeds, wash and cut into narrow strips. Wash broccoli and divide into florets. Wash zucchini and cut into slices. Peel carrot and cut into narrow strips.
Add peanut oil to a hot wok or frying pan and heat. Add onion and garlic and fry briefly over high heat. Add bell pepper, broccoli, zucchini, and carrot strips and fry for 2-3 minutes. Add sprouts, soy sauce, and vegetable broth and stir in. Season with pepper and cook for another 2 minutes. Meanwhile, place rice noodles in a pot or bowl, pour boiling water over them, and cook covered for about 3-4 minutes. Serve vegetarian chop suey with rice noodles.
