| Type | Per person |
|---|---|
| Energy | 293 kcal |
| Fat | 20 gr |
| of which saturated | 5 gr |
| Carbohydrates | 8 gr |
| of which sugars | 5 gr |
| Fibres | 5 gr |
| Protein | 17 gr |
| Salt | 0.4 gr |
Stir-fry with leeks, egg and cashew nuts
Main course
2 persons
20 - 30 min
With seasonal products
345gr vegetables p.p.
Ingredients
2 persons
| 2 teaspoons lemon juice |
| 4 eggs |
| 1 teaspoon ginger powder (djahé) |
| 500 grams leeks |
| 1 teaspoon curry |
| 1 tablespoon oil |
| 2 tomatoes |
| 1 tablespoon cashew nuts |
Preparation
1. Boil the eggs hard for 10 minutes. Peel them and cut into wedges.
2. Clean the leeks and cut the vegetables into approx. 2 cm rings.
3. Wash the tomatoes and cut into wedges.
4. Coarsely chop the cashew nuts.
5. Heat the oil in a wok or frying pan and stir-fry the leeks with the curry and ginger powder.
6. Add the lemon juice and tomato wedges and stir-fry for a few minutes.
7. In the last minute, add the egg pieces and warm them up.
8. Sprinkle with the nuts.
Menu suggestion: Delicious with brown rice.
Source: Voedingscentrum.
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