2 Serves
30 Mins
Prepare the ingredients by slicing the onion and garlic, and ensuring all vegetables are ready for the wok.
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ThaiVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
16 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
18 mg / 1,250 mgPotassium
76 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Heat the vegetable oil in a wok over high heat until shimmering.
Add the onion and garlic to the hot oil, stir-frying until fragrant.
Add the remaining filling ingredients and stir-fry until cooked through, then season with salt and pepper.
28
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Nepali
Thai