Oh My Veggies · by Nicole★ 5.0 (1)
End-of-Summer Veggie Stir Fry
NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 26%
CARBS 83G61% OF CAL
8G FIBER60G OTHER15G TOTAL SUGAR
FAT 20G32% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, quick vegetable stir-fry with eggplant, peppers, and carrots in a citrusy orange sauce. Served over rice with cashews and sesame. Light and flavorful.
mainamericanstir frybowl🍳 skilletdairy freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon orange zest
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/4 teaspoon crushed red pepper flakes (or to taste)
- 2 tablespoons olive oil
- 2 teaspoons cornstarch
- 2 large carrots (peeled and sliced)
- 2 medium red bell peppers (sliced)
- 1 medium eggplant (about 1 to 1 1/4 pounds, cut into 1/2 inch chunks)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons grated fresh ginger
- 1 cup raw cashews
- 1 bunch green onions (thinly sliced)
- Cooked rice (for serving)
- Sesame seeds and/or chopped fresh basil (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 27%·PRO 26%
CARBS 83G61% OF CAL
8G FIBER60G OTHER15G TOTAL SUGAR
FAT 20G32% OF CAL
3G SAT16G 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
- 18m
- Cook
- 12m
- Sodium
- 837mg
- 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
- 805mg
- Calcium
- 84mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 18M
- SODIUM
- 837MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.