Vegetable Stir-Fry Recipe | Yummly
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Vegetable Stir-Fry

THE FOODIE PATOOTIE(6)
Antonio Orozco: "Too sweet but fixable" Read More
19Ingredients
35Minutes
170Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 2 tablespoons oil
  • 1 yellow onion (medium, chopped)
  • 2 garlic cloves (minced)
  • 1/2 red pepper (chopped)
  • 1/2 green pepper (chopped)
  • 1/2 yellow pepper (chopped)
  • 2 zucchinis (medium, chopped)
  • 1 1/2 cups broccoli florets (chopped into mini florets)
  • pepper
  • salt
  • 3 tablespoons tamari (or soy sauce)
  • 1 tablespoon light brown sugar
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon garlic paste (I get mine from Trader Joe's)
  • 1 teaspoon Sriracha
  • 1/4 teaspoon red pepper flakes
  • salt
  • pepper
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    NutritionView More

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    170Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories170Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol0mg0%
    Sodium1190mg50%
    Potassium610mg17%
    Protein5g10%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars14g28%
    Vitamin A20%
    Vitamin C180%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(6)

    Lorenzo Munoz 2 months ago
    Simple but would recommend sticking to the recommended vegetable amounts to cut down on cooking time. Would also recommend using a blender to cut down time on cutting the vegetables.
    Antonio Orozco 6 months ago
    Too sweet but fixable
    Greg Lovell 10 months ago
    Used just 1 zucchini and added handful julienned carrots, some sugar snap peas, bean sprouts, water chestnuts, minced garlic, and minced ginger. Used canola oil for my frying. Made more of the sauce, maybe about 1.5 - 2x, added Thai Kitchen sweet red chili sauce, and omitted red pepper flakes. I did the veggies in my wok, while I sautéed the tofu (pressed, cut into strips, marinated in Asian sesame ginger dressing, then strained that out and tossed in corn starch in a bowl) in my cast iron skillet until crispy on each side, about 5-6 min a side turning once. After stirring in the sauce in the wok, dumped the veggies into the skillet to finish them with the tofu, fry a little more, and reduce liquid. Served over rice, topped with soy sauce, chow mein noodles, and sriracha to taste. Note: watch and test the veggies for the right texture as stir fry. Don’t want the broccoli and carrots hard.
    Keith Reisen a year ago
    just needed to add flour/water to thicken the sauce up a touch. otherwise, good flavor.
    Cadence a year ago
    Really good sauce, and would be good with any veggies! Will definitely make again
    Louis a year ago
    Fast, easy & tasty! I added tofu instead of rice for macro reasons. Will make it again

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