Vegetable Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful mix of broccoli, carrots, snap peas, peppers, and mushrooms tossed in a homemade soy-honey sauce with ginger and garlic. Quick, customizable, and ready in minutes. Serve over rice for a satisfying vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup soy sauce ((80mL))
- ¼ cup chicken broth ((or vegetable stock, water) (60mL))
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons minced ginger
- 3 garlic cloves (minced)
- 2 tablespoons vegetable oil
- 2 cups broccoli florets ((147g))
- 2 carrots (sliced (164g))
- 2 cups sliced mushrooms ((147g))
- 1 small onion (sliced (150g))
- 1 cup sugar snap peas ((85g))
- 1 bell pepper (seeded and sliced (red, yellow, green) (218g))
- 1½ cups baby corn spears (drained (225g))
- 1 cup sliced water chestnuts (drained (142g))
- Sesame seeds (for garnish)
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
- 1387mg
- 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
- 693mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1387MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.