Cookie and Kate · by Cookie and Kate★ 5.0
Spring Veggie Stir-Fry
NUTRITION · PER SERVING20M COOK
CAL 6%·PRO 7%
CARBS 20G67% OF CAL
3G FIBER4G OTHER12G TOTAL SUGAR
FAT 4G28% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick-cooking stir-fried vegetables with a ginger-garlic glaze. Tender vegetables with a light sauce, meant to accompany protein and grain sides.
sidechinesestir frydairy freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup reduced-sodium soy sauce or tamari (regular soy sauce is too salty!)
- 2 tablespoons honey or maple syrup
- 2 teaspoons arrowroot starch or 1 teaspoon corn starch
- 1 tablespoon grated fresh ginger
- 1 large clove garlic, pressed or minced
- 1/2 teaspoon crushed red pepper (this is spicy! Use 1/4 teaspoon or omit completely if you’re sensitive to spice)
- 1 tablespoon coconut oil or your cooking oil of choice
- 1 small red onion, root and tip ends removed and cut into 1/4-inch thick wedges
- 3 medium carrots, peeled and cut into very thin rounds
- Pinch of salt
- 1/2 bunch (1/2 pound) thin asparagus, tough ends removed and cut into 2-inch long pieces
At a glance
PER SERVING · TIME 20M
CAL 6%·PRO 7%
CARBS 20G67% OF CAL
3G FIBER4G OTHER12G TOTAL SUGAR
FAT 4G28% OF CAL
3G SAT1G 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
- 10m
- Cook
- 10m
- Sodium
- 683mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 315mg
- Calcium
- 32mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.