Vegetable Stir Fry Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable stir-fry with broccoli, bell peppers, mushrooms, and snow peas in a ginger-soy sauce. Ready in 10 minutes, this colorful dish is packed with nutrition and works over rice or noodles.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ cup low sodium soy sauce
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 2 teaspoons minced garlic
- ½ teaspoon ground ginger
- ¼ teaspoon crushed red pepper flakes (see note)
- ⅓ cup cold water
- 1 tablespoon corn starch
- 2 cups broccoli florets
- 3 bell peppers (sliced, your choice of color)
- ½ cup mushroom slices
- ½ cup baby corn
- 1 cup snow peas
- ⅓ cup shredded carrots
- 2 tablespoons toasted sesame oil (or olive oil)
- green onions (for garnish)
At a glance
PER SERVING · TIME 25M
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
- 15m
- Sodium
- 1245mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 361mg
- Calcium
- 65mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.