Owen's Veggie Stir-Fry

4.2

(92)

52 Reviews

9 Photos

Stir-frying is very quick and helps retain the flavor of the vegetables. This is a Chinese-inspired vegetable stir-fry recipe that all vegetarians have to try! Fluffy white rice is the perfect complement to this dish.

Submitted by Dell

Updated on February 28, 2024

Vegetable stir fry in wok with bean sprouts, zucchini, and corn

9

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Servings:

4

Jump to Nutrition Facts

Ingredients

2 tablespoons water
1 teaspoon cornstarch
2 tablespoons olive oil
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 red bell pepper, chopped
1 zucchini, sliced
1 carrot, sliced
1 ⅓ cups bean sprouts
⅔ cup fresh corn kernels
4 green onions, sliced
1 clove crushed garlic

Directions

Whisk together water and cornstarch in a small bowl. Mix in olive oil and soy sauce until combined; set aside.
Heat vegetable oil in a skillet or wok over medium-high heat. Sauté bell pepper, zucchini, and carrot in hot oil for about 5 minutes. Stir in bean sprouts, corn, green onions, and garlic.
Pour in soy sauce mixture. Cook and stir until vegetables are tender but crisp, about 5 minutes.

Nutrition Facts (per serving)

214	Calories
18g	Fat
13g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 214
% Daily Value *
Total Fat 18g	23%
Saturated Fat 2g	12%
Sodium 250mg	11%
Total Carbohydrate 13g	5%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 3g	6%
Vitamin C 55mg	61%
Calcium 31mg	2%
Iron 1mg	6%
Potassium 396mg	8%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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