Stir-fried Cuttlefish with Vegetables
Stir-fried Cuttlefish with Vegetables is a popular and quick-cooked dish found in various coastal cuisines, particularly in Chinese and Southeast Asian cooking. It typically features tender slices of cuttlefish stir-fried with a colorful medley of vegetables like bell peppers, broccoli, carrots, and snap peas in a savory sauce. The dish is prized for its contrasting textures and fresh flavors.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the cuttlefish providing lean protein and the vegetables adding fiber and essential vitamins. A typical serving contains roughly 250-350 calories, making it a light yet satisfying option.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Vitamin B12 | 4.5 mcg |
| Selenium | 55 mcg |
| Vitamin C | 45 mg |
| Iron | 2.8 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Vitamin A | 3200 IU |
| Zinc | 2.2 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases the quick-cooking 'wok hei' technique essential in many Asian cuisines, which aims to preserve the crispness of vegetables and the tender bite of the seafood. Nutritionally, cuttlefish is an excellent source of vitamin B12 and selenium, minerals often less abundant in plant-based dishes.
