Stir Fried Mixed Vegetables Recipe

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!

Summary

CuisineMethod
Main Ingredient

Ingredients

 Chinese white turnip1
 Carrots2
 Celery stalks4
 Leek1
 Oil4 Tablespoon
 Salt1 Teaspoon
 Vinegar1 Tablespoon
 Sesame oil3 Drop

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

Directions

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.
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