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Vegetable Stir Fry Recipe
|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|
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 mg
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
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.