Making Thyme for Health · by Sarah Rotavera★ 5.0 (1)
Spring Vegetable Stir Fry
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 15%
CARBS 17G55% OF CAL
5G FIBER5G OTHER8G TOTAL SUGAR
FAT 4G30% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fry of spring vegetables including asparagus, peas, mushrooms, and radishes with a ginger-garlic sauce. Plant-based, fresh, and ready in 30 minutes.
mainstir fry🍳 skilletdairy freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup tamari (or soy sauce/coconut aminos)
- 1 teaspoon honey (or pure maple syrup)
- ½ tablespoon cornstarch
- 1 tablespoon minced garlic
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
- 1 tablespoon extra virgin olive oil (or preferred neutral flavored oil)
- ½ cup finely chopped shallot (about 2 large shallots)
- 8 ounces cremini mushrooms (stems removed and sliced)
- 8 ounces asparagus (tough ends removed and chopped in 2-inch long pieces )
- 1 cup sliced radishes
- 1 cup peas (fresh or frozen)
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 15%
CARBS 17G55% OF CAL
5G FIBER5G OTHER8G TOTAL SUGAR
FAT 4G30% OF CAL
1G SAT4G 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
- 15m
- Cook
- 15m
- Sodium
- 1058mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 540mg
- Calcium
- 40mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1058MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.