Carrot Stir-Fry
Carrot Stir-Fry is a quick and vibrant dish featuring sliced or julienned carrots cooked in a hot wok or pan with oil, garlic, and seasonings like soy sauce or ginger. It is a staple in many East Asian cuisines, particularly Chinese home cooking, valued for its simplicity and natural sweetness.
🍽️ Nutrition at a glance
This dish is low in fat and protein but provides a good source of carbohydrates from the carrots themselves. It is exceptionally rich in beta-carotene (which the body converts to vitamin A), fiber, and antioxidants, with a typical serving containing around 80-120 calories.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 2.5 g |
| Carbs | 14 g |
| Fat | 6 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 450 mg |
| Vitamin A | 12000 IU |
| Vitamin C | 10 mg |
| Vitamin K | 12 mcg |
| Potassium | 380 mg |
| Manganese | 0.3 mg |
| Vitamin B6 | 0.15 mg |
| Folate | 25 mcg |
| Vitamin E | 1.5 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's often a go-to 'quick vegetable' dish in Chinese households, showcasing how a single ingredient can be transformed with basic aromatics. Nutritionally, cooking carrots actually increases the bioavailability of their beta-carotene, making this a delicious way to boost nutrient absorption.
