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Stir-Fry Sprouts & Veggies
This easy, delicious, stir fry recipe is packed with nutrition! Enjoy with steamed rice, quinoa or just by itself as a snack.
Course
Appetizer, Main Course
Cuisine
Asian
Keyword
Broccoli, carrots, Cauliflower, Ginger, Onion, sprouts, tamari sauce
Special Diet
Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time
5
minutes
Cook Time
10
minutes
Total Time
15
minutes
Servings
2
People
Calories
80
kcal
Equipment
Kitchen Knife
Cutting Board
Le Crueset Nonstick Pan
Ingredients
1 1/2
Cups
Sprouts
1
Cup
Cauliflower
1/2
Cup
Broccoli
Small pieces
1/2
Cup
Carrots
Small pieces
1/8
Cup
Shallot
(Or onion) Fine cut
1/8
Cup
Ginger
Fine cut
1
Tablespoon
Tamari Sauce
Gluten free, low sodium, organic
1
Teaspoon
Red Chili Powder
Thai peppers
1
Teaspoon
Olive Oil
Instructions
Gather all ingredients in separate bowls, keep the chili peppers and tamari sauce handy
Sauté onions and ginger till onions are golden brown (about 3 minutes)
Add carrots, broccoli, cauliflower and stir well for 3 to 4 minutes; now add chili powder, tamari sauce, and mix
Add sprouts and stir contents till they are well blended. Transfer to serving dish
Notes
Enjoy with steamed rice, quinoa or just by itself as a snack.
*
Use organic ingredients wherever possible
Nutrition
Serving:
150
g
|
Calories:
80
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
568
mg
|
Potassium:
456
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
5823
IU
|
Vitamin C:
50
mg
|
Calcium:
52
mg
|
Iron:
1
mg