Easy Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetarian stir-fry packed with broccoli, carrots, mushrooms, and snap peas in a savory-sweet Asian sauce. Served over rice or quinoa, it's a nutritious and satisfying weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup low sodium vegetable broth (or chicken broth)
- ⅓ cup low sodium soy sauce
- 2 tablespoons honey
- 2 teaspoons sesame oil
- 1 ½ tablespoons minced fresh ginger
- 3 cloves garlic (minced)
- 1 tablespoon cornstarch
- ⅛ teaspoon crushed red pepper flakes (or to taste, optional, for spicy sauce)
- 2 tablespoons olive oil or avocado oil (divided)
- 2 cups bite-size pieces broccoli florets
- 2 large carrots (thinly sliced on the diagonal)
- 8 ounces cremini mushrooms (sliced)
- 1 cup sugar snap peas (or snow peas)
- 1 red bell pepper (thinly sliced into 1-inch long strips)
- 1 yellow bell pepper (thinly sliced into 1-inch long strips)
- 4 green onions (sliced, plus more for serving)
- sesame seeds (optional)
- cooked brown rice, white rice or quinoa
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 22m
- Cook
- 8m
- Sodium
- 804mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 669mg
- Calcium
- 66mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 22M
- SODIUM
- 804MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.