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Stir Fried Mixed Vegetables

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Now, if you can stir-fry vegetables firmly, they have as much nutritional value as bolied vegetables and this Stir Fried Mixed Vegetables is no exception either. Isn't it a better idea to go for Stir Fried Mixed Vegetables rather than boiled mixed vegetables when they taste much better and yet do not comprimise on the nutrient value. You would prefer this for sure!
  Chinese white turnip 1
  Carrots 2
  Celery stalks 4
  Leek 1
  Oil 4 Tablespoon
  Salt 1 Teaspoon
  Vinegar 1 Tablespoon
  Sesame oil 3 Drop

1. Peel Chinese white turnip and carrots and cut in thin strips. Cut celery and leek in similar strips.
2. Heat oil. Add vegetables and stir fry 3 minutes over medium heat.
3. Add salt and vinegar and stir fry 3 minutes more.
4. Transfer vegetables to a bowl and let cool. Refrigerate, covered, 30 minutes.

Recipe Summary

Stir Fried

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 780 Calories from Fat 544

% Daily Value*

Total Fat 62 g94.7%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2257.4 mg94.1%

Total Carbohydrates 57 g18.8%

Dietary Fiber 14.6 g58.5%

Sugars 24.2 g

Protein 7 g13.9%

Vitamin A 482% Vitamin C 180.2%

Calcium 30.4% Iron 32.4%

*Based on a 2000 Calorie diet

Stir Fried Mixed Vegetables Recipe