Stir Fried Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This stir-fried vegetable medley of broccoli, mushrooms, carrots, and snap peas is coated in a glossy sweet and savory sauce with ginger and garlic. Quick and colorful, it pairs well with rice or noodles.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons vegetable or sesame oil
- 2 Cups broccoli florets
- 2 Cups snap peas (with the ends cut off)
- 8 Ounces baby portabella mushrooms (sliced)
- 1 8-oz Can of water chestnuts, drained
- 1 Cup of sliced carrots (sliced diagonally or straight up and down)
- 1 Cup of canned mini corn
- 1 Green pepper (seeded and sliced)
- 1 Cup of low-sodium soy sauce
- 1 Tablespoon of brown sugar
- 1 Tablespoon of cornstarch
- Optional: 2 teaspoons of sriracha
- 2 teaspoons of garlic paste or finely minced garlic
- 1 teaspoon of ginger paste or finely minced ginger
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
- 15m
- Cook
- 10m
- Sodium
- 2355mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 924mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2355MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.