5 from 3 votes
Vegetable Stir-Fry
A Rainbow Garden of Amazing Asian Flavors
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
servings
Calories:
103 kcal
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 carrot sliced, large
- 1 red bell pepper sliced
- 1 cup snap peas
- 1/2 cup mushroom sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced, fresh
- 1/4 cup soy sauce low-sodium
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
Instructions
- Heat the oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add broccoli, carrot, bell pepper, snap peas, and mushrooms to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together soy sauce, cornstarch, water, and sesame oil until smooth. Pour over the vegetables in the skillet. Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens.
Cup of Yum
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
12g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
604mg
(25%)
Potassium
412mg
(9%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
4029IU
(81%)
Vitamin C
95mg
(106%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 604mg | 25% |
| Potassium | 412mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 4029IU | 81% |
| Vitamin C | 95mg | 106% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.