Sauteed Vegetables with Bacon
野菜ソテー（ベーコン） · Yasai Sote
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is one of the most dependable vegetable sides in the preschool kitchen: finely cut cabbage, carrot and green bell pepper cooked slowly until soft and sweet, then finished with a little bacon for savory flavor. The vegetables are cut into short, thin strips so they are easy for small children to pick up and chew, and the long, gentle cooking takes away the bitterness of the pepper that many kids dislike. A light seasoning of chicken stock powder and soy sauce is all it needs to go with rice or a main dish.
Wheat-free, but uses soy sauce (made with wheat). Japanese school-lunch allergy menus usually allow it, so check with your doctor. How to read the labels
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 34.5 gcabbage
- 10.8 gcarrot
- 9 ggreen bell pepper
- 7.5 gbacon
Seasonings
- 2.3 gvegetable oil
- 0.1 gchicken stock powder (Chinese-style)Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
- 0.3 gsoy sauce
About the Japanese ingredients in this recipe
- chicken stock powder (Chinese-style) (鶏ガラスープの素)
- Japanese granulated chicken bone soup base used for Chinese-style soups and stir-fries. Substitute: Chicken bouillon granules or powder.
Directions
- 1
Cut the cabbage, carrot and green bell pepper into thin strips about 4 cm long.
- 2
Cut the bacon into 1 to 2 cm wide pieces.
- 3
Heat the oil in a frying pan, add the vegetables from step 1 and saute over medium heat for 5 minutes. Turn the heat down to low and continue to saute for another 5 minutes, until the vegetables are wilted and soft.
- 4
Add the bacon and saute briefly over low heat, then add the seasonings and saute for about 2 minutes more.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 51 kcal | 102 kcal | 51 kcal |
| Protein | 2 g | 3.9 g | 2 g |
| Fat | 3.8 g | 7.5 g | 3.8 g |
| Carbohydrates | 3.6 g | 7.2 g | 3.6 g |
| Fiber | 1 g | 2.1 g | 1 g |
| Salt equivalent | 0.2 g | 0.3 g | 0.2 g |
| Calcium | 19.5 mg | 39 mg | 19.5 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 135 mg | 270 mg | 135 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 51 kcal | 2 g | 3.8 g | 3.6 g | 1 g | 0.2 g | 19.5 mg | 0.2 mg | 135 mg |
| 1 adult serving | 102 kcal | 3.9 g | 7.5 g | 7.2 g | 2.1 g | 0.3 g | 39 mg | 0.3 mg | 270 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
