Stir Fry Vegetables (Vegetable Stir Fry)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable stir fry with carrots, peppers, broccoli, and onions in a savory-sweet sauce with sesame oil and ginger. The vegetables stay crisp and bright, coated in a balanced glaze. Typically served over rice or noodles, though it works alone as a light side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons peanut oil
- 2 carrots (julienned)
- 1 red bell pepper (julienned)
- 1 green bell pepper (julienned)
- ½ onion (diced)
- 1 tsp minced garlic
- 6 cups broccoli (about 2 medium broccoli crowns)
- 4 Tablespoons soy sauce
- 3 Tablespoons hoisin sauce
- 1 Tablespoon sesame oil
- ¼ teaspoon powdered ginger
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon corn starch
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
- 748mg
- 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
- 399mg
- Calcium
- 49mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 748MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.