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Veggie Stir Fry

Veggie Stir Fry

PREP: 10 MINS
COOK: 15 MINS
SERVES: 2 

Ingredients 
1 Onion
1 cup Mushrooms
1 cup Sugar Snap Peas
1 cup Green Beans
1/2 cup Baby Corn
2 cups Broccoli
2 Cloves of Garlic
1 Red Chilli
2 tbsp Soy Sauce
2 tbsp Vegetable Broth
1 tbsp Brown Sugar
2 tbsp Corn starch
1 tbsp Fresh Ginger
2 tbsp Peanut Oil
7oz Rice Noodles
2 tbsp Sesame Seeds

Directions
Boil and drain the noodles according to the packets instructions, make a sauce out of the soy sauce, vegetable broth, sugar and corn starch and put to one side. Slice all the vegetables into bite size pieces, heat a pan over a medium heat and in the peanut oil and sauté the onion, ginger and garlic. After about 5 minutes when the onion is softening and getting a bit of colour increase the heat a little bit and add in the chopped chilli, mushrooms, green beans, sugar snap peas, and broccoli. You want to keep the heat high and keep everything moving around, a splash of water helps everything cook through. Once cooked, combine with the sauce and continue cooking for a couple of minutes over a medium heat add a bit of water if necessary, and serve with the noodles.

Nutritional Information

Calories Calories from fat Total fat Saturated fat Trans fat Cholesterol
480 175 19.5g 3.1g 0.0g 0mg
Sodium Potassium Total carbs Dietary fibre Sugars Protein
512mg 910mg 70.3g 10.2g 12.6g 11.6g
Vitamin A Vitamin C Calcium Iron - -
26% 195% 20% 34% - -
No cholesterol High in manganese Very high in vitamin B6 Very high in vitamin C
Dinner Lunch

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