Vegetable Stir-fry with Brown Sauce
Vegetable Stir-fry with Brown Sauce is a popular Chinese-American dish featuring a medley of crisp vegetables like broccoli, bell peppers, carrots, and mushrooms, all coated in a savory, slightly sweet, and umami-rich brown sauce. The sauce typically gets its color and depth from soy sauce, oyster sauce (or a vegetarian alternative), garlic, ginger, and a touch of sugar or cornstarch for thickening.
🍽️ Nutrition at a glance
This dish is generally moderate in carbohydrates from the vegetables and sauce thickeners, low in fat (especially if made with minimal oil), and provides a good amount of dietary fiber and vitamins. A typical serving contains roughly 150-250 calories, depending on portion size and the amount of sauce used.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Vitamin C | 45 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin K | 30 mcg |
| Potassium | 350 mg |
| Folate | 60 mcg |
| Manganese | 0.5 mg |
| Iron | 1.5 mg |
| Calcium | 40 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The 'brown sauce' is a foundational element in many Chinese stir-fries, representing a balance of salty, sweet, and savory flavors that is central to the cuisine's appeal. Nutritionally, it's a versatile way to increase vegetable intake, as the quick stir-frying method helps retain the vegetables' color, crunch, and nutrients.
