Asian · easy
Quick Veggie Stir-Fry
Crisp vegetables in savory sauce over rice
- 20 min
- Total
- 4
- Serves
- $9.00
- Est. cost
- 310
- Cal/serving
Dietary, as tagged
- Vegan
- Vegetarian
- Dairy-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Broccoli2 cups
- Snap Peas1 cup
- Carrots2 medium
- Bell Pepper1
- Tamari3 tbsp
- Sesame Oil1 tbsp
- Rice2 cups
- Cornstarch1 tbsp
Method
- 01
Cook rice. Slice all vegetables into bite-sized pieces
- 02
Heat sesame oil in a wok over high heat
- 03
Add vegetables in order of density (carrots first, snap peas last). Stir-fry 5-6 minutes
- 04
Mix tamari with cornstarch and splash of water. Pour over vegetables, toss until glazed
- 310
- Calories
- 10g
- Protein
- 48g
- Carbs
- 8g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
