Khin's Kitchen · by Khin★ 5.0 (20)
Thai Vegetable Stir Fry
NUTRITION · PER SERVING15M COOK
CAL 5%·PRO 7%
CARBS 15G61% OF CAL
3G FIBER7G SUGAR6G OTHER
FAT 4G34% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pan Thai vegetable stir-fry with broccoli, snap peas, carrots, and mushrooms in an oyster-soy sauce. Can be served as a side or main over rice.
sidethaistir fry🍳 skillet🍜 wokdairy freevegetarian
View the full recipe on Khin's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 gram Tenderstem broccoli / broccolini (About 5.3oz, Cut 2-inch pieces)
- 150 gram Baby corn (About 5.3oz, Slice lengthwise and cut into 2-inch pieces)
- 10-12 Mangetout/ snow peas/ sugar snap peas (Trim and discard the both end tips)
- 1 Carrot (Cut thin slices)
- 150 gram Mushroom (Cut thin slices)
- 3 cloves Garlic (Finely chopped)
- 1 Red chilli pepper (Cut thin slices)
- 1 tbsp Oil (Vegetable or neutral flavour oil)
- 3 tbsp Vegetarian oyster sauce (Or regular oyster sauce)
- 2 tbsp Soy sauce (All-purpose soy sauce or light soy sauce)
- 2 tsp Sugar
- 3 tbsp Water
- ½ tsp Corn starch
At a glance
PER SERVING · TIME 15M
CAL 5%·PRO 7%
CARBS 15G61% OF CAL
3G FIBER7G SUGAR6G OTHER
FAT 4G34% OF CAL
1G SAT3G 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
- 5m
- Cook
- 10m
- Sodium
- 1022mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 354mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.