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Asian-Style Vegetable Stir Fry

Asian-Style Vegetable Stir Fry

In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Yield: 4 servings

Nutritional Information

  • Calories: 168
  • Fat Total: 4.9 g
  • Protein: 3 g
  • Cholesterol: 0 mg
  • Carbohydrates: 31 g
  • Sodium: 74 mg
  • Dietary Fiber: 3 g
  • Calories from Fat: 26%

Ingredients

  • 1/4 cup - honey
  • 1/4 cup - prepared stir fry sauce
  • 1/4 teaspoon - crushed red pepper flakes
  • 4 teaspoons - peanut oil or vegetable oil
  • 2 cups - small broccoli florets
  • 2 cups - small mushrooms
  • 1 small - onion, cut into wedges, separate in 1-in pieces
  • 1 medium - carrot, cut diagonally into 1/3-inch slices

Directions

In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.