Asian-style Stir-fry with Vegetables
An Asian-style vegetable stir-fry is a quick-cooked dish featuring a colorful medley of fresh vegetables like bell peppers, broccoli, carrots, and snap peas, tossed in a savory sauce. The cooking technique, originating from China, uses high heat and a wok to retain the vegetables' crisp texture and vibrant flavors. It's a versatile and popular dish across many East and Southeast Asian cuisines.
🍽️ Nutrition at a glance
This dish is generally low in calories and fat while being a good source of dietary fiber, vitamins, and minerals from the diverse vegetables. A typical serving provides a balanced mix of complex carbohydrates and plant-based protein, with the exact nutritional profile depending on the specific vegetables and sauce used.
Nutrition breakdown
| Calories | 150 kcal |
| Protein | 5 g |
| Carbs | 18 g |
| Fat | 7 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 480 mg |
| Vitamin C | 45 mg |
| Vitamin A | 300 µg |
| Potassium | 350 mg |
| Vitamin K | 60 µg |
| Folate | 70 µg |
| Manganese | 0.5 mg |
| Vitamin B6 | 0.2 mg |
| Iron | 2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The stir-fry technique is a cornerstone of Chinese cooking philosophy, emphasizing the balance of color, aroma, and taste. Nutritionally, the quick cooking method helps preserve heat-sensitive vitamins like Vitamin C better than prolonged boiling or stewing.
