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
Fat3g4%
Saturated0g2%
Carbs9g3%
Fiber3g10%
Sugars5g0%
Protein3g6%
Sodium335mg14%
Calcium40mg4%
Magnesium28mg7%
Potassium283mg8%
Iron1mg5%
Zinc1mg3%
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

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...
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