Mongolian Vegetables

Mongolian Vegetables is a hearty, savory stir-fry dish featuring a colorful medley of vegetables like cabbage, carrots, onions, and bell peppers, often cooked with garlic and a rich, umami sauce. It's a staple of Mongolian home cooking and nomadic cuisine, designed to be warming and nourishing, especially during the harsh, cold climate of the Mongolian steppes.

🍽️ Nutrition at a glance

This dish is generally low in fat and moderate in carbohydrates, with the calorie count varying based on the sauce and cooking oil used. It provides a good source of dietary fiber, vitamins A and C, and various antioxidants from the diverse vegetables.

Nutrition breakdown

Calories	180 kcal
Protein	8 g
Carbs	22 g
Fat	7 g
Fiber	5 g
Sugar	6 g
Sodium	680 mg
Vitamin C	45 mg
Vitamin A	300 mcg
Iron	3.5 mg
Calcium	80 mg
Potassium	450 mg
Magnesium	40 mg
Vitamin K	70 mcg
Folate	120 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

The dish reflects the Mongolian culinary principle of making the most of available ingredients, often using preserved or root vegetables that can be stored through long winters. Nutritionally, it's a powerhouse of plant-based nutrients, offering a simple yet effective way to consume a wide variety of vegetables in one meal.