The Recipe Critic · by Alyssa Rivers★ 4.8 (102)
Vegetable Stir Fry Recipe
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 9%
CARBS 29G73% OF CAL
4G FIBER11G SUGAR13G OTHER
FAT 4G23% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful stir-fry of broccoli, peppers, mushrooms, and other vegetables in a savory soy-sesame sauce. Quick, flexible, and ready in 30 minutes or less.
mainchinesestir fry🍳 skillet🍜 wokdairy free
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 1 sliced red bell pepper
- 1 sliced yellow bell pepper
- 1 small sliced zucchini
- 1 cup sugar snap peas
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 2 cups broccoli
- 1 (15-ounce) can baby corn (drained)
- 1 (8-ounce) can water chestnuts (drained)
- green onions (for garnish)
- sesame seeds (for garnish)
- ¼ cup soy sauce
- 3 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 9%
CARBS 29G73% OF CAL
4G FIBER11G SUGAR13G OTHER
FAT 4G23% OF CAL
1G SAT3G 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
- 15m
- Cook
- 5m
- Sodium
- 968mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 519mg
- Calcium
- 44mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 968MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.