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Vegetable Stir-Fry with Thai Potatoes
Vegetable Stir-Fry with Thai Potatoes

Vegetable Stir-Fry with Thai Potatoes
A colorful and nutritious vegetable stir-fry with Thai potatoes, perfect for a balanced lunch.
Vegetable Stir-Fry with Thai Potatoes

This meal provides a good balance of carbohydrates, proteins, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 500
    g
     Thaipotato
  • 150
    g
     celery
  • 150
    g
     carrot
  • 1
    item
     bell pepper
  • 1
    item
     zucchini
  • 100
    g
     mixed salad greens
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Vegetable Stir-Fry with Thai Potatoes
Instructions:
  1. Wash and peel the Thai potatoes, then cut them into small cubes.
  2. Chop the celery, carrot, bell pepper, and zucchini into bite-sized pieces.
  3. Heat olive oil in a large pan over medium heat.
  4. Add the Thai potatoes and cook for about 10 minutes until they start to soften.
  5. Add the chopped vegetables to the pan and stir-fry for another 8-10 minutes.
  6. Pour in the soy sauce and mix well to coat all the vegetables.
  7. Cook for an additional 2 minutes until everything is well combined and cooked through.
  8. Serve the stir-fry on a bed of mixed salad greens.
Nutrition Per Serving 1000 g Per 100g
Energy 334 kcal 33 kcal
Protein 7 g 0.7 g
Fibre 10 g 1.0 g
Salt 2 g 0.2 g
Sugar 8 g 0.8 g
Carbohydrates 60 g 6.0 g
Fat 12 g 1.2 g
  • 500
    g
     Thaipotato
  • 150
    g
     celery
  • 150
    g
     carrot
  • 1
    item
     bell pepper
  • 1
    item
     zucchini
  • 100
    g
     mixed salad greens
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     olive oil
1
Servings
0

Wash and peel the Thai potatoes, then cut them into small cubes.

Chop the celery, carrot, bell pepper, and zucchini into bite-sized pieces.

Heat olive oil in a large pan over medium heat.

Add the Thai potatoes and cook for about 10 minutes until they start to soften.

Add the chopped vegetables to the pan and stir-fry for another 8-10 minutes.

Pour in the soy sauce and mix well to coat all the vegetables.

Cook for an additional 2 minutes until everything is well combined and cooked through.

Serve the stir-fry on a bed of mixed salad greens.

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