Meat with Vegetables in the Chinese Style

Amira Al-Ahmadkuhar

Sestavine

• Shrimp, or thinly sliced meat or chicken cut into strips
  250 grams
• Bell pepper, assorted, cut into thin strips
  1 piece
• Onion, sliced
  1 piece
• Carrot, cut into strips
  1 piece
• Garlic clove, minced
  2 cloves
• Kis
  2 teaspoons
• Sladka sojina omaka
  0.3 cup
• Začimbe
  0.3 teaspoon
• Sol
  1 teaspoon
• Črni poper
  0.3 teaspoon
• Chili to taste
  0
• Koruzni škrob
  1 teaspoon
• Sojina omaka
  1 teaspoon
• Maslo
  1 tablespoon

Koraki

1. 1

   Fry the chosen type of meat in butter.

   Potrebni pripomočki:

   Ponev

   10 min
2. 2

   As it nears doneness, add the onion, carrot, bell pepper, then add the garlic, vinegar, cornstarch, soy sauce, and a tablespoon of sauce. Add salt, spices, chili, and a little water, then let it sit for 10 minutes covered to absorb the flavor.

   Potrebni pripomočki:

   Ponev

   10 min
3. 3

   You can add boiled pasta to it and it can be served with white rice.

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Kisna 100g

Energija21 kcal

Ogljikovi hidrati0.93 g

Sladka sojina omakana 100g

Energija100 kcal

Beljakovine2.5 g

Skupne maščobe0.5 g

Ogljikovi hidrati20 g

Skupni sladkorji10 g

Začimbena 100g

Energija350 kcal

Beljakovine10 g

Skupne maščobe15 g

Ogljikovi hidrati60 g

Prehranske vlaknine25 g

Solna 100g

Pepel100 g

Črni poperna 100g

Energija250 kcal

Beljakovine10 g

Skupne maščobe4 g

Ogljikovi hidrati64 g

Prehranske vlaknine25 g

Koruzni škrobna 100g

Energija381 kcal

Beljakovine0.3 g

Skupne maščobe0.1 g

Ogljikovi hidrati91.6 g

Prehranske vlaknine0.9 g

Skupni sladkorji0.3 g

Sojina omakana 100g

Energija53 kcal

Beljakovine8 g

Skupne maščobe0.1 g

Ogljikovi hidrati6 g

الملح5 g

Maslona 100g

Energija717 kcal

Beljakovine0.85 g

Skupne maščobe81 g

Ogljikovi hidrati0.1 g

Skupni sladkorji0.1 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake