Chinese Stir- Fried Vegetables
by Tarla Dalal
Chinese Stir-Fried Vegetables, typically, Chinese cuisine uses a lot of oil in its stir-fried preparations, which makes the food unhealthy. Less oil has been used in this stir-fried preparation, which brings out the flavour of the vegetables with the Chinese flavourings. A truly guilt-free one-dish meal that provides just 58 calories, it is also rich in protein, vitamin C and fibre.
Chinese Stir- Fried Vegetables recipe - How to make Chinese Stir- Fried Vegetables
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1/4 cup sliced onions
3/4 cup shredded cabbage
1/2 cup chopped spring onions
1/2 cup sliced capsicum
1/2 cup sliced tomatoes
1/4 cup thinly sliced carrots
1/2 cup bean sprouts
2 tsp oil
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
salt to taste
1/2 tsp soy sauce
Method
- Method
- Heat the oil in broad non-stick pan, add the green chillies, ginger and garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 minute.
- Add all the remaining vegetables, bean sprouts and salt and sauté on a medium flame for 2 more minutes.
- Add the soya sauce and sauté on a medium flame for another minute.
- Serve immediately.
Nutrient values per serving
| Energy | 87 cal |
| Protein | 2.3 g |
| Carbohydrates | 8.2 g |
| Fiber | 3.4 g |
| Fat | 5.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 647.8 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 94.7 mg |
| Folic Acid | 35.7 mcg |
| Calcium | 56 mg |
| Iron | 1.3 mg |
| Magnesium | 27 mg |
| Phosphorus | 131.6 mg |
| Sodium | 86.5 mg |
| Potassium | 237.4 mg |
| Zinc | 0.3 mg |
Outbrain
Completely Healthy and sooo quick to make....I just loved this stir-fry....It is always good to have stir-fries as it prevents loss of much nutrients...
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