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Vegetable Stir Fry

Country.Chef's picture
  Vegetable oil 1 Tablespoon
  Garlic 2 Clove (10 gm), thinly sliced
  Minced peeled fresh ginger 1 Teaspoon
  Broccoli bunch 12 Ounce, cut into flowerets making about 3 cups (Or 1 Small Bunch)
  Water 1 Cup (16 tbs)
  Pared thinly sliced carrots 1 Cup (16 tbs) (Or Peeled)
  Yellow pepper 1 , cut into 1/2-inch pieces
  Mushrooms 6 , trimmed and thinly sliced
  Green onions 3 , cut on diagonal into 1-inch pieces
  Hoisin sauce 2 Tablespoon
  Salt 1⁄4 Teaspoon

In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
Add garlic and ginger; cook, stirring frequently (stir-frying), 1 minute.
Add broccoli; stir-fry 1 minute.
Increase heat to high; add water and cook 3 minutes.
Add carrots and yellow pepper; stir-fry until liquid has evaporated, about 6 minutes.
Add mushrooms, green onions, hoisin sauce, and salt; stir-fry until vegetables are tender and almost all liquid has evaporated, about 5 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 442 Calories from Fat 161

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 0.9 mg0.3%

Sodium 1176.9 mg49%

Total Carbohydrates 63 g21.1%

Dietary Fiber 8.9 g35.4%

Sugars 18.1 g

Protein 19 g37%

Vitamin A 743.2% Vitamin C 966.9%

Calcium 28.1% Iron 32%

*Based on a 2000 Calorie diet

Vegetable Stir Fry Recipe