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Jenny & Buck’s Recipes

Veggie Stir Fry

6 servings

porciones

10 minutes

tiempo activo

15 minutes

tiempo total

Ingredientes

1 tablespoon olive oil

1 red bell pepper, (sliced)

1 yellow bell pepper, (sliced)

1 cup sugar snap peas

1 cup carrots, (sliced)

1 cup mushrooms, (sliced)

2 cups broccoli

1 cup baby corn

1/2 cup water chestnuts

¼ cup soy sauce

3 garlic cloves, minced

3 tablespoons brown sugar

1 teaspoon sesame oil

1/2 cup chicken broth

1 tablespoon cornstarch

chopped green onions and sesame seeds for garnish (optional)

Instrucciones

Add one tablespoon of 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.

In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Nutrición

Tamaño de la Porción

-

Calorías

152 kcal

Grasa Total

4 g

Grasa Saturada

1 g

Grasa No Saturada

-

Grasa Trans

-

Colesterol

-

Sodio

643 mg

Carbohidratos Totales

27 g

Fibra Dietética

4 g

Azúcares Totales

12 g

Proteína

5 g

6 servings

porciones

10 minutes

tiempo activo

15 minutes

tiempo total
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