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Veggie Stir-Fry

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Course: Side Dish, sides
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 120kcal

Ingredients

Stir Fry Sauce

  • 1/2 cup low sodium soy sauce (for gluten-free option, try Tamari)
  • 1/2 cup vegetable broth
  • 1 Tbsp. corn starch
  • 1 Tbsp. honey
  • 1 tsp. sesame oil
  • 1 tsp. apple cider vinegar
  • 2 inch piece of ginger (peeled and grated or finely minced)
  • 2 garlic cloves (finely minced)

Stir Fry Vegetables

  • 2 Tbsp. olive oil
  • 8 cups chopped vegetables (mushrooms, sugar snap peas, carrots, broccoli, bell pepper strips, onion strips or any of your favorite veggies)

Instructions

  • In a small bowl, whisk all the stir fry sauce ingredients.
  • In a large sauté pan or wok, heat olive oil over high heat.
  • Carefully add all chopped vegetables and stir continually until veggies have slightly softened and green vegetables are bright green, about 2 minutes.
  • Add 1/2 of the sauce mixture to vegetables. Continue stirring and cooking for 3 more minutes or until sauce has thickened. The veggies should be crisp and brightly colored.
  • Enjoy immediately. Save the other half of the sauce mixture for another meal.

Video

Notes

Serve with steamed brown rice. Add edamame for a delicious dose of plant protein. for help peeling ginger, try using a spoon or vegetable peeler to scrape brown skin from the ginger root. 

Nutrition

Calories: 120kcalCarbohydrates: 9gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1266mgPotassium: 121mgFiber: 0.3gSugar: 3gVitamin A: 63IUVitamin C: 0.5mgCalcium: 13mgIron: 1mg
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Nutrition Facts
Veggie Stir-Fry
Amount per Serving
Calories
120
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Sodium
 
1266
mg
55
%
Potassium
 
121
mg
3
%
Carbohydrates
 
9
g
3
%
Fiber
 
0.3
g
1
%
Sugar
 
3
g
3
%
Protein
 
3
g
6
%
Vitamin A
 
63
IU
1
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
13
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.