Vegetable Stir Fry
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Cooking Classy · by Jaclyn★ 5.0 (2)

Vegetable Stir Fry

NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 12%
CARBS 28G53% OF CAL
4G FIBER7G OTHER16G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful medley of fresh vegetables sautéed in a sweet and savory stir-fry sauce with sesame and ginger. Bright and nutritious, it's a quick vegetarian main.

mainchinesestir frydairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1/4 cup vegetable broth ((or chicken broth))
  • 3 Tbsp soy sauce, (or more to taste)
  • 2 Tbsp honey ((or real maple syrup))
  • 2 Tbsp shaoxing wine
  • 2 tsp sriracha ((optional for heat))
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp toasted sesame oil
  • 1 Tbsp cornstarch
  • 2 Tbsp olive oil,* (divided)
  • 6 oz. mushrooms, (sliced)
  • 2 medium carrots, (peeled and sliced on a bias (1 1/4 cups))
  • 1 medium red bell pepper, (seeded and chopped into 1-inch chunks)
  • 1 medium yellow bell pepper, (seeded and chopped into 1-inch chunks)
  • 1/2 large red onion, (cut into 1-inch chunks)
  • 3 cups broccoli florets, (cut into small bite size pieces)
  • 5 oz sugar snap peas ((2 cups))
  • 1 Tbsp minced fresh garlic
  • 1 Tbsp peeled and minced fresh ginger
  • Sesame seeds, (for garnish (optional))
PREP
25M
SODIUM
773MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.