Diced into a vegetable stir-fry
Diced into a vegetable stir-fry is a versatile and quick-cooking dish where a variety of fresh vegetables are cut into small, uniform pieces and rapidly cooked in a hot wok or skillet with oil and seasonings. It typically features a colorful mix like bell peppers, broccoli, carrots, snap peas, and onions, often with a savory sauce base. This style of preparation is a cornerstone of home cooking across many Asian cuisines, particularly Chinese.
🍽️ Nutrition at a glance
This dish is generally low in fat and calories while being a good source of dietary fiber and complex carbohydrates from the vegetables. It provides a broad spectrum of vitamins and minerals, with a typical serving containing roughly 150-250 calories, depending on the oil and sauce used.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 5 g |
| Carbs | 28 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 450 mg |
| Vitamin C | 80 mg |
| Vitamin A | 300 µg |
| Vitamin K | 45 µg |
| Potassium | 350 mg |
| Folate | 120 µg |
| Manganese | 0.8 mg |
| Vitamin B6 | 0.3 mg |
| Copper | 0.2 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The technique of 'dicing' for stir-fry isn't just for aesthetics; it ensures all vegetables cook quickly and evenly at high heat, preserving their crisp texture and nutrients. Culturally, it represents the practical and healthy 'home-style' cooking found in countless households, emphasizing freshness and balance.
