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Stir Fry Vegetables

stir fry vegetables
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 people
Author: Giangi Townsend
Having fun with a small array of vegetables.

Ingredients

  • ginger, sliced on thin slivers
  • ½ red bell pepper, 1/2 cored, seeds removed and thinly sliced
  • 1 broccolis, medium florets separated
  • ½ fennel, bulb finely sliced
  • 1 zucchini, medium cut in half, each half quartered
  • 1 carrots, medium peeled, halved and quartered
  • mushrooms, hand full stemmed and quartered
  • 1 garlic, chopped
US - Metric

Instructions

  • Place a wok over medium high heat. Add the oil to the wok and get nice and but not smoking.
  • Add the ginger and garlic to the wok and cook for 30 seconds.
  • Then add all the vegetables and stir for a couple of minutes. The vegetables should be still crisp to the bite. Sprinkle with salt and pepper and serve nice and hot.

Nutrition

Calories: 161kcal | Carbohydrates: 33g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 161mg | Potassium: 1625mg | Fiber: 12g | Sugar: 13g | Vitamin A: 8195IU | Vitamin C: 336mg | Calcium: 202mg | Iron: 3mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.