Mushroom and bell pepper stir-fry
Mushroom and bell pepper stir-fry is a vibrant and popular Chinese home-style dish, featuring sliced mushrooms and colorful bell peppers quickly cooked in a hot wok with garlic, ginger, and a savory sauce. It's a staple in Chinese cuisine, often served as a simple, healthy side dish or a light main course.
🍽️ Nutrition at a glance
This dish is generally low in carbohydrates and fat, with a moderate amount of protein primarily from the mushrooms. It's a good source of dietary fiber, vitamins C and B, and essential minerals like potassium and selenium, with a rough calorie estimate of 150-200 per serving.
Nutrition breakdown
| Calories | 85 kcal |
| Protein | 3.5 g |
| Carbs | 12 g |
| Fat | 3.5 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 350 mg |
| Vitamin C | 120 mg |
| Potassium | 380 mg |
| Vitamin B6 | 0.4 mg |
| Vitamin A | 1800 IU |
| Folate | 45 mcg |
| Manganese | 0.5 mg |
| Phosphorus | 95 mg |
| Selenium | 4 mcg |
Per 1 cup (180 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this stir-fry embodies the Chinese culinary principle of 'color, aroma, and taste,' using the bright peppers for visual appeal. Nutritionally, mushrooms are one of the few non-animal sources of vitamin D when exposed to sunlight, making this a uniquely beneficial plant-based dish.
