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Vegetable Stir Fry

Vegetable Stir Fry
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Vegetable Stir Fry

Vegetable Stir Fry

Quick, colorful veggie stir fry with savory sauce—healthy and ready in minutes!
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2
Course: lunch, Main Course
Cuisine: Chinese
Calories: 370
Ingredients Method Notes

Ingredients
  

  • 1 spray (about 1/3 second) Olive oil cooking spray
  • 1 medium pepper(s) Red bell pepper (sliced)
  • 1 medium pepper(s) Yellow bell pepper (sliced)
  • 1 cup Sugar snap peas
  • 1 cup sliced Carrots
  • 1 cup Shiitake mushrooms, raw
  • 1 head Broccoli (2 cups)
  • 1 cup Sweet corn, canned, drained
  • 1/2 cup Water chestnut, raw
  • 1 Pouch Stir Fry – HEB Cooking Sauce

Method
 

  1. Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  2. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired.

Notes

Nutrient
 Amount
Calories
 370
Calories from fat
 20
Calories from saturated fat
 3.1
Total Fat
 2.2 g
Saturated Fat
 0.3 g
Trans Fat
 0 g
Polyunsaturated Fat
 0.6 g
Monounsaturated Fat
 0.5 g
Cholesterol
 0
Sodium
 1698 mg
Potassium
 1335 mg
Total Carbohydrate
 83 g
Dietary Fiber
 12.0 g
Sugars
 12.3 g
Protein
 10.7 g

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John Cioffredi

John Cioffredi, a former D1 athlete, brings his passion for fitness and community to Community Strength Austin. With a degree in Exercise and Movement Science, he helps clients transform their lives through personalized training in weight loss, health, and performance. John hosts weekly Community Happy Hour Workouts to foster connection and leads a non-profit dedicated to accessible fitness for all.