Potato and vegetable stir-fry
Potato and vegetable stir-fry is a simple, savory dish made by quickly cooking diced potatoes with a mix of vegetables like bell peppers, onions, and carrots in a hot wok or pan. It's a staple home-style dish found in many cuisines, particularly popular in Chinese and broader East Asian cooking for its versatility and comforting appeal.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates from the potatoes, with moderate fiber and vitamins from the vegetables. A typical serving (about 1.5 cups) generally ranges from 200-300 calories, depending on the amount of oil used and specific vegetable mix.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 4 g |
| Carbs | 30 g |
| Fat | 6 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 400 mg |
| Potassium | 600 mg |
| Vitamin C | 25 mg |
| Vitamin A | 120 mcg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
| Magnesium | 35 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 50 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a classic example of 'cleaning out the fridge' cooking, where whatever vegetables are on hand can be tossed together for a quick, nourishing meal. Nutritionally, potatoes provide resistant starch when cooled after cooking, which can benefit gut health.
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AI estimate may be inaccurate · Terms