Carrot and ginger stir-fry
Carrot and ginger stir-fry is a vibrant, quick-cooked dish featuring julienned or sliced carrots sautéed with fresh ginger, often in a light sauce of soy sauce, sesame oil, and sometimes garlic. This simple preparation is a staple in many East Asian home kitchens, particularly in Chinese and Japanese cuisine, valued for its ease and bright flavors.
🍽️ Nutrition at a glance
This dish is relatively low in calories, typically around 80-120 calories per serving, and is a good source of dietary fiber and vitamin A from the carrots. The ginger adds beneficial compounds like gingerol, while the overall fat and protein content is minimal unless additional ingredients like nuts or tofu are included.
Nutrition breakdown
| Calories | 95 kcal |
| Protein | 1.8 g |
| Carbs | 14.5 g |
| Fat | 3.2 g |
| Fiber | 3.8 g |
| Sugar | 6.5 g |
| Sodium | 280 mg |
| Potassium | 320 mg |
| Vitamin A | 1050 mcg RAE |
| Vitamin C | 7 mg |
| Vitamin K | 12 mcg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.15 mg |
| Folate | 28 mcg |
| Magnesium | 22 mg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this stir-fry embodies the East Asian principle of balancing flavors and textures, with the sweetness of carrots complementing the pungent warmth of ginger. Nutritionally, the pairing is clever: the fat-soluble vitamin A in carrots is better absorbed when cooked with a small amount of oil, which is standard in stir-frying.
