Chinese · Dinner
Mixed Vegetable Stir Fry
A quick Chinese wok stir-fry of broccoli, carrot, bell pepper, snap peas and mushroom with garlic and ginger, coated in a glossy soy-based sauce. Crisp-tender vegetables deliver savory depth, served over steamed rice as a light vegetarian weeknight plate.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
298Calories
9.2gProtein
9.3gFat
47.8gCarbs
9.1gSugar
7gFiber
732mgSodium
0mgChol
1.2gSat Fat
854mgPotassium
89mgCalcium
2.5mgIron
0mcgVitamin B12
92mgVitamin C
vegetarian
low-calorie
high-fiber
rich-umami
thirty-min-meals
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Wash and cut broccoli into florets, slice carrot and bell pepper into strips, trim snap peas, slice mushroom, mince garlic and ginger, and set all within reach.
2
Heat vegetable oil in a wok over high heat until shimmering, add garlic and ginger, stir 15 seconds until fragrant and golden.
3
Add broccoli and carrot, toss over high heat for 2 minutes until broccoli turns bright green and carrot edges soften.
4
Add bell pepper, snap peas and mushroom, toss over high heat for 2 to 3 minutes until peppers soften and mushroom releases moisture.
5
Whisk soy sauce, sesame oil, cornstarch and water together until cornstarch fully dissolves, pour into wok, toss for 30 to 45 seconds until sauce thickens and coats vegetables.
6
Plate
Spoon rice onto a plate, top with glazed vegetables, scatter scallion over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g broccoli
- 3.6 oz100g carrot
- 3.6 oz100g bell pepper
- 2.8 oz80g snap pea
- 2.2 oz60g mushroom
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp soy sauce
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp cornstarch
- 4 tbsp4 tbsp water
- 5.2 oz150g white-rice-cooked, for serving
- 22 scallion
