Chinese Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable stir-fry of broccoli, mushrooms, peppers, carrots, and snow peas in a savory sauce with ginger and garlic. Light and adaptable to gluten-free diets, it works as a main or side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small head broccoli (, cut into bite-size florets)
- 2 tablespoons peanut oil ((or vegetable oil))
- 2 cloves garlic (, minced)
- 2 teaspoons minced ginger
- 1/2 white onion (, sliced)
- 2 carrots (, sliced)
- 4 oz (113 g) mushrooms, sliced
- 1/2 8 oz (227 g) can bamboo shoots, drained
- 1 cup snow peas
- 1 small bell pepper (, sliced)
- 1 tablespoon soy sauce
- 2 tablespoons fermented black beans ((or Doubanjiang, or Sui Mi Ya Cai, or 1/4 teaspoon of salt) (*Footnote 1))
- 1/4 cup chicken broth ((or water))
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 356mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 85mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 356MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.