Vegetable stir-fry

Vegetable stir-fry is a vibrant and versatile dish from Chinese cuisine, featuring a colorful medley of fresh vegetables like bell peppers, broccoli, carrots, and snap peas quickly cooked in a hot wok with aromatic garlic, ginger, and a savory sauce. It's a staple in home cooking and restaurants, celebrated for its ability to highlight seasonal produce while maintaining a satisfying crunch and flavor.

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🍽️ Nutrition at a glance

This dish is generally low in fat and high in fiber, providing a good source of vitamins A, C, and K, along with minerals like potassium and folate. A typical serving ranges from 150 to 250 calories, depending on the vegetables used and the amount of oil or sauce added.

Nutrition breakdown

Calories	150 kcal
Protein	4 g
Carbs	18 g
Fat	7 g
Fiber	5 g
Sugar	6 g
Sodium	480 mg
Vitamin C	45 mg
Vitamin A	300 mcg
Vitamin K	45 mcg
Potassium	350 mg
Magnesium	25 mg
Calcium	40 mg
Iron	1.5 mg
Folate	60 mcg

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

💡 What's interesting

Culturally, stir-frying is a hallmark of Chinese cooking, valued for its speed and efficiency in preserving the texture and nutrients of vegetables. Nutritionally, the quick cooking method helps retain more vitamins compared to boiling, making it a health-conscious choice that balances flavor and wellness.