Mixed Vegetable Stir-Fry

Author: 
Eileen Yin-Fei Lo
  • 6 Cups  water
  •   One 1/4-inch-thick slice of fresh ginger, lightly smashed
  • 10 Ounces  mung bean sprouts
  • 1 1/2 Teaspoon  peanut oil
  • 1/2 Teaspoon  salt
  • 1 1/2 Teaspoon  minced garlic
  • large carrots, thinly sliced on the diagonal
  • 1/2  European cucumber, peeled, halved lengthwise, seeded and sliced crosswise 1/4 inch thick
  • 1/2 Teaspoon  Asian sesame oil
The bean sprouts and cucumber are cooling, the carrots and garlic, warming. Stir-frying is considered a warming process, but both peanut and sesame oil are neutral. The result is a healthful dish that will not disrupt either the yin or the yang.

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Recipe Details

Serves: 
4

Nutrition

Calories per serving:

127 calories

Dietary restrictions:

Balanced, High Fiber Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

6%

Servings:

4
  • Fat 5g 8%
  • Carbs 19g 6%
  • Saturated 1g 4%
  • Fiber 5g 20%
  • Sugars 11g
  • Monounsaturated 2g
  • Polyunsaturated 2g
  • Protein 6g 11%
  • Sodium 670mg 28%
  • Calcium 80mg 8%
  • Magnesium 56mg 14%
  • Potassium 567mg 16%
  • Iron 2mg 10%
  • Zinc 1mg 7%
  • Phosphorus 124mg 18%
  • Vitamin A 606µg 67%
  • Vitamin C 26mg 43%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 14%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 106µg 26%
  • Vitamin E 1mg 6%
  • Vitamin K 69µg 86%
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