Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (253)
Vegetable Stir Fry Recipe
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 11%
CARBS 20G41% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 13G57% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick vegetable stir-fry with broccoli, carrots, corn, and mushrooms in a sweet and savory sauce. Customizable with your favorite vegetables and protein.
mainchinesestir fry🍳 skillet🍜 wokgluten free
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/4 cup chicken broth ((or vegetable broth for vegetarian))
- 3 Tbsp low-sodium soy sauce ((use Tamari for gluten-free), or 2 Tbsp regular soy sauce)
- 1 tsp corn starch
- 2 Tbsp honey
- ¼ tsp hot sauce (optional (Frank's or Sriracha work great))
- 1 large carrot (sliced)
- 2 cups medium broccoli florets
- 8 oz can baby corn spears (drained)
- 8 oz mushrooms (white or brown) (sliced or quartered)
- 1 whole pepper (red, yellow, or orange) (seeded and sliced)
- 2 Tbsp cooking oil ((extra light olive oil or canola))
- 2 Tbsp unsalted butter
- 3 garlic cloves (peeled and minced)
- 2 tsp ginger (minced)
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 11%
CARBS 20G41% OF CAL
4G FIBER0G ADDED0G INTRINSIC4G OTHER13G TOTAL SUGAR
FAT 13G57% OF CAL
5G SAT8G 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
- 15m
- Sodium
- 582mg
- Total sugar
- 13g
- Added sugar
- ≥9g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 30mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.