Jenny & Buck’s Recipes
Veggie Stir Fry
6 servings
porciones10 minutes
tiempo activo15 minutes
tiempo totalIngredientes
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
porciones10 minutes
tiempo activo15 minutes
tiempo total