Once Upon a Chef · by Jennifer Segal★ 4.6 (90)
Chinese Vegetable Stir-Fry
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 13%
CARBS 21G46% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 9G45% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable stir-fry loaded with shiitake mushrooms, broccoli, and bell peppers in a light soy-based sauce. Served over rice for a complete meal.
mainchinesestir fry🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1/3 cup soy sauce
- 3 tablespoons water
- 2 tablespoons dry sherry or Chinese rice wine
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dry mustard
- 2 tablespoons vegetable oil
- 1 lb broccoli, (cut into 1-in florets (or ¾ lb florets))
- 7 ounces shiitake mushrooms, (stems removed and thinly sliced)
- 1 red bell pepper, (thinly sliced)
- 3 cloves garlic, (finely chopped)
- 3 scallions, (thinly sliced, white/light green and dark green parts separated)
- 1 tablespoon grated fresh ginger ((see note))
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 13%
CARBS 21G46% OF CAL
5G FIBER0G ADDED0G INTRINSIC8G OTHER7G TOTAL SUGAR
FAT 9G45% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 1217mg
- Total sugar
- 7g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 77mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1217MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.