Frozen Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fry of frozen vegetables in a homemade soy and sesame sauce served over rice. It comes together in minutes with bold Asian flavors and is easily customized with your favorite vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/3 cup vegetable broth
- 4 tablespoons low sodium soy sauce (or tamari for gluten free)
- 2 tablespoons agave (or pure maple syrup, brown sugar)
- 1 tablespoon sesame oil
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 small sweet onion, sliced or chopped
- 2 pounds frozen mixed vegetables
- 4-6 cups cooked rice (or quinoa, noodles)
- sprinkle of sesame seeds, chopped cashews or peanuts
- chopped green onions
- hot sauce
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 843mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 494mg
- Calcium
- 71mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.