Food Faith Fitness · by Amelia Mapstone★ 5.0 (3)
Vegetable Stir-Fry
NUTRITION · PER SERVING20M COOK
CAL 5%·PRO 7%
CARBS 10G42% OF CAL
2G FIBER5G OTHER3G TOTAL SUGAR
FAT 5G48% OF CAL
0G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable stir-fry with broccoli, carrots, peppers, and snap peas in a ginger-garlic sauce. It's a vibrant, healthy vegan meal ready in 20 minutes.
mainchinesestir fry🍳 skillet🍜 wokdairy freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 large carrot (sliced)
- 1 red bell pepper (sliced)
- 1 cup snap peas
- 1/2 cup sliced mushrooms
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
At a glance
PER SERVING · TIME 20M
CAL 5%·PRO 7%
CARBS 10G42% OF CAL
2G FIBER5G OTHER3G TOTAL SUGAR
FAT 5G48% OF CAL
0G SAT4G 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
- 10m
- Cook
- 10m
- Sodium
- 593mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 317mg
- Calcium
- 34mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.