2 Serves
45 Mins
Prepare the ingredients by cleaning the asparagus and cutting it into bite-sized pieces, slicing the carrots into thin strips, and mincing the garlic cloves.
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ThaiVitamin K
65 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
125 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
92 mg / 420 mgPhosphorus
364 mg / 1,250 mgPotassium
976 mg / 4,700 mgSodium
741 mg / 2,300 mgZinc
3 mg / 11 mgCopper
2 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
55 µg / 55 µgFiber
6 g / 28 gSugar
10 g / 50 gSaturated Fat
2 g / 20 gCholesterol
264 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the cooking oil in a wok over medium-high heat and sauté the minced garlic until it becomes fragrant.
Add the asparagus and carrots to the wok, stir-frying until they begin to soften.
Stir in the fish sauce and sugar, adding a splash of water if the mixture appears too dry.
Incorporate the squid rings into the wok and stir-fry for 1 to 2 minutes until the squid is opaque and curled, ensuring not to overcook it.
Taste the stir-fry and adjust the seasoning with additional fish sauce for saltiness or sugar for sweetness as desired, then serve immediately.
4
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Polish
Italian5
g15
g19
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