Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick stir-fry of fresh broccoli, peppers, carrots, and mushrooms in a savory-sweet sauce. Light and vegetable-forward, it's often served over rice or noodles for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¼ cup low-sodium chicken broth or vegetable broth
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated ginger or ginger paste
- 1-2 tablespoons honey (depending on your sweetness level)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2-3 pinches red pepper flakes (optional)
- 2 cups broccoli florets cut into bite-sized pieces
- 1½ tablespoons olive oil
- 1 medium yellow onion diced
- 1 large carrot peeled and thinly sliced
- 8 ounces cremini mushrooms halved
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 3 cloves garlic minced
- 1 (8-ounce) can sliced water chestnuts drained
- 1 (15-ounce) can baby corn drained
At a glance
PER SERVING · TIME 20M
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
- 705mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.