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
  • 6 cups water
  • One 1/4-inch-thick slice of fresh ginger, lightly smashed
  • 10 ounces mung bean sprouts
  • 1 1/2 teaspoons peanut oil
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons minced garlic
  • 2 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 20g 31%
  • Carbs 76g 25%
  • Saturated 3g 17%
  • Fiber 20g 80%
  • Sugars 42g
  • Protein 22g 45%
  • Sodium 2,680mg 112%
  • Calcium 320mg 32%
  • Magnesium 225mg 56%
  • Potassium 2,261mg 65%
  • Iron 7mg 39%
  • Zinc 4mg 27%
  • Phosphorus 494mg 71%
  • Vitamin A 48,549IU 971%
  • Vitamin C 103mg 172%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 1mg 58%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 1mg 56%
  • Folic Acid (B9) 422µg 106%
  • Vitamin E 5mg 24%
  • Vitamin K 275µg 344%
  • Fatty acids, total monounsaturated 8g
  • Fatty acids, total polyunsaturated 7g
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