Mixed Vegetable Stir-Fry Recipe

Author: Eileen Yin-Fei Lo

Nutrition

Cal/Serving: 64
Daily Value: 3%
Servings: 4

Balanced
Low-Fat-Abs, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat3g4%
Saturated0g2%
Carbs9g3%
Fiber3g10%
Sugars5g0%
Protein3g6%
Sodium335mg14%
Calcium40mg4%
Magnesium28mg7%
Potassium283mg8%
Iron1mg5%
Zinc1mg3%
Phosphorus62mg9%
Vitamin A6069IU121%
Vitamin C13mg21%
Thiamin (B1)0mg6%
Riboflavin (B2)0mg7%
Niacin (B3)1mg5%
Vitamin B60mg7%
Folic Acid (B9)53µg13%
Vitamin E1mg3%
Vitamin K34µg43%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Lemon Olive Oil Cake
This cake highlights the fruit-forward qualities of the olive oil, while balancing out the citrus...
Maple Pulled Pork
Enjoy this easy and delicious maple pulled pork with flavorful spices enhanced by the subtle...
Spicy Vegetarian Chili
This vegetarian chili is hearty and healthy. Start soaking the dried beans for this easy chili...
Mixed Vegetable Stir-Fry

INGREDIENTS

  • 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

Recipe Details

Servings 4 servings