Spend with Pennies · by Kellie Hemmerly★ 4.7 (6)
Stir Fry Vegetables
NUTRITION · PER SERVING25M COOK
CAL 8%·PRO 8%
CARBS 25G66% OF CAL
3G FIBER10G OTHER12G TOTAL SUGAR
FAT 5G31% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick stir-fried vegetables with garlic, ginger, and a savory sauce. Light and ready in minutes for weeknight dinners.
sidechinese🍳 skillet🍜 wokdairy free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil (or as needed, divided)
- 6 to 8 cups fresh vegetables ( divided into firm/tender, see notes)
- 1 teaspoon minced garlic
- 1 teaspoon ginger paste
- sesame seeds (for garnish, optional)
- ¾ cup chicken broth (or water)
- 3 tablespoons hoisin sauce (or honey)
- 1½ tablespoons cornstarch
- 1½ tablespoons soy sauce
- 1 teaspoon toasted sesame oil
At a glance
PER SERVING · TIME 25M
CAL 8%·PRO 8%
CARBS 25G66% OF CAL
3G FIBER10G OTHER12G TOTAL SUGAR
FAT 5G31% 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
- 10m
- Sodium
- 716mg
- 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
- 599mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 716MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.