Everyday Chinese Vegetable Stir-Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flexible vegetable stir-fry made with whatever you have on hand, coated in a savory oyster-sauce glaze. A quick, colorful way to use up vegetable scraps and boost nutrition.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup water ((or chicken stock))
- 1 tablespoon Shaoxing wine
- 2 teaspoons oyster sauce ((or vegetarian oyster sauce))
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon sesame oil
- 1 pinch ground white pepper
- 2 tablespoons vegetable oil
- 4 slices ginger
- 1 cup sliced mushrooms ((button, baby bella, oyster, or shiitake 1 cup = about 3 ounces/85g) )
- 1 cup carrots ((thinly sliced on a diagonal; 1 cup = about 1 medium carrot/100g) )
- 1 cup celery ((thinly sliced on a diagonal; 1 cup = about 2 ounces/60g))
- 1 cup asparagus ((cut into 2-inch lengths on the diagonal; 1 cup = 40g))
- 1 cup bell pepper ((any color; de-seeded and thinly sliced; 1 cup = about 1/2 medium bell pepper/90g) )
- 1 cup long hot pepper ((red or green, de-seeded and thinly sliced; 1 cup = about 1 long hot pepper/60g))
- 3 cloves garlic ((minced))
- 2 teaspoons cornstarch ((mixed into a slurry with 1 tablespoon/15 ml water))
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
- 283mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 26mg
- Iron
- 0.72mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.