Vegetable Stir Fry

Vegetable Stir Fry

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 2
Scheduled for:
Dinner on Tuesday
Leftovers:
Lunch on Wednesday

Ingredients for 2

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1/2 tsp Sesame oil
1/2 onion(s) Sweet onion
1 1/2 clove(s) Garlic (crushed)
1/2 piece, 2-inch Ginger root (grated)
1/2 pepper(s) Red chili pepper (also chile or chilli) (chopped finely)
1/2 tbsp Soy sauce (splash)
1 tbsp Hoisin sauce, ready-to-serve (splash)
1/2 tsp Lemon juice (splash)
1/2 cup chopped Carrots
1/2 cup Broccoli florets
1/2 cup chopped Green bell pepper
1/2 cup chopped Red bell pepper
1/2 cup shredded Green cabbage
1/2 cup pieces White mushrooms
1/2 tbsp Sesame seeds (garnish)
1 tbsp Peanuts (garnish)

Instructions


  1. Fry onion, chilli, garlic and ginger in the oil in a wok or large saucepan.
  2. Add the vegetables and let them cook for about 5 minutes.
  3. Add a splash of soy sauce, hoisin sauce and lemon juice.
  4. Add a cup of water to stop the vegetables sticking and to give it a little sauce.
  5. Cover with lid and simmer until vegetables are tender crisp.
  6. Garnish with sesame seeds and peanuts.

Nutrition Facts

Per Portion

Calories 168
Calories from fat 48
Calories from saturated fat 6.9
Total Fat 5.4 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.1 g
Cholesterol 0.2 mg
Sodium 485 mg
Potassium 651 mg
Total Carbohydrate 24.3 g
Dietary Fiber 4.4 g
Sugars 12.5 g
Protein 5.7 g

Dietary servings

Per Portion


Meat Alternative 0.2
Vegetables 3.7

Energy sources


Pygal58%465.1232876734223216.309349958827729%293.64334419843897210.5753169717572213%343.9199272143461115.0106829146421758%29%13%CarbohydratesFatProtein

Notes:

Other vegetable options: courgette, green beans, celery, pak choi, bok choi, snow peas, sugar snap peas, baby corn, etc.

Try using leftovers in soups!

Recipe from:
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