Vegetarian Stir-fry
Vegetarian stir-fry is a versatile and vibrant dish originating from Chinese cuisine, featuring a colorful medley of fresh vegetables like bell peppers, broccoli, carrots, and snap peas, often combined with tofu or tempeh. It is typically cooked quickly in a wok with savory sauces like soy or hoisin, making it a staple in both home kitchens and restaurants worldwide.
🍽️ Nutrition at a glance
This dish is generally high in fiber and vitamins while being moderate in carbohydrates and low in fat, especially if prepared with minimal oil. It provides key nutrients like vitamin C, vitamin A, and iron, with a typical serving containing around 200-300 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 12 g |
| Carbs | 30 g |
| Fat | 10 g |
| Fiber | 8 g |
| Sugar | 6 g |
| Sodium | 600 mg |
| Vitamin C | 45 mg |
| Vitamin A | 300 µg |
| Iron | 3 mg |
| Calcium | 80 mg |
| Potassium | 450 mg |
| Magnesium | 40 mg |
| Folate | 100 µg |
| Vitamin K | 60 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, stir-frying is a hallmark of Chinese cooking technique, emphasizing speed and high heat to retain the crispness and nutrients of vegetables. Nutritionally, it's unique for offering a wide spectrum of phytonutrients from diverse colorful veggies in a single, satisfying meal.
