Spring Vegetable Stir-Fry Recipe

Looking for an easy spring vegetable stir-fry recipe? Learn how to make spring vegetable stir-fry using healthy ingredients.


Submitted by wiecks

Makes 10 servings



best with added sauce - spaghetti, indian, etc.

Recipe Ingredients for spring vegetable stir-fry

4 cups eggplant, sliced
212 grams tomatoes, yellow
250 grams asparagus
1 pepper, sweet, green
124 grams tomatoes, red
2 cloves garlic
50 grams mushrooms
1 1/2 tbsp olive oil
1 cup vegetable stock

Recipe Directions for spring vegetable stir-fry

  1. Dice vegetables

  2. Add EVOO and garlic to wok

  3. Add vegetables

  4. Add stock

  5. Stir-fry until cooked, adding sauce if desired

Categories

Vegetables, Main Dish, Vegetarian

Nutrition Facts
Serving Size 135.2g
Amount Per Serving
Calories
44
Calories from Fat
21
% Daily Value*
Total Fat
2.3g
4%
Saturated Fat
0.3g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
249mg
7%
Total Carbohydrates
5.4g
2%
Dietary Fiber
2.2g
9%
Sugars
1.9g
Protein
1.5g
Vitamin A 7% Vitamin C 26%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in niacin
  • High in potassium
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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