Chinese · Dinner
Mixed Vegetable Stir Fry (Low-Calorie)
A quick Chinese-style stir-fry of broccoli, carrot, bell pepper, snap pea, mushroom and bean sprout tossed in a light garlic-ginger soy sauce over high heat. Cooked in minimal oil for a lighter version of the classic takeout side, served plain over steamed rice.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
195Calories
7.8gProtein
7.1gFat
28.1gCarbs
9.9gSugar
8.3gFiber
485mgSodium
0mgChol
1gSat Fat
920mgPotassium
105mgCalcium
2.4mgIron
0mcgVitamin B12
125mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Wash and cut broccoli, carrot, bell pepper, snap peas, mushroom and bean sprouts into bite-sized pieces. Mince garlic and ginger.
2
Heat the vegetable oil in a wok over high heat until it shimmers. Add carrot and broccoli, stir-fry 2 minutes until edges brighten slightly.
3
Push vegetables to one side, add garlic, ginger, and soy sauce to cleared space. Stir-fry 30 seconds until fragrant and golden at the edges.
4
Add bell pepper, snap peas, mushroom and bean sprouts to the wok. Toss constantly over high heat for 2 minutes until peppers soften but retain snap.
5
Pour vegetable stock into the wok, stir in cornstarch slurry and sesame oil. Cook 1 minute over medium-high heat until glossy.
6
Drizzle scallion over vegetables, toss, and season with white pepper. Transfer to plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g broccoli florets
- 22 small carrot (110g)
- 11 red bell pepper (140g)
- 3.6 oz100g snap peas
- 2.8 oz80g mushroom
- 2 oz60g bean sprouts
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 2 tbsp2 tbsp low-sodium tamari soy sauce
- 1 tsp1 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp cornstarch mixed with 1 tbsp water
- 1/2 cup120ml low-sodium vegetable stock
- pinch of white pepper
