Vegetable stir-fry

Vegetable stir-fry

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Get sizzling with this speedy stir-fry. Perfect for weeknight dinners.

The ingredient of Vegetable stir-fry

  1. 2 tablespoons vegetable oil
  2. 50g butter
  3. 1 onion, thinly sliced
  4. 100g carrots, cut into thin matchsticks
  5. 225g Swiss brown mushrooms, sliced
  6. 175g baby corn
  7. 225g bean sprouts, trimmed
  8. 250g baby spinach
  9. 1 lime, juiced
  10. 1 tablespoon honey
  11. 150ml teriyaki marinade
  12. 85ml soy sauce
  13. 3 tablespoons Worcestershire sauce
  14. 2 garlic cloves, crushed
  15. 50g grated ginger

The instruction how to make Vegetable stir-fry

  1. To make the sauce, combine teriyaki marinade, the sauces, garlic and ginger in a bowl and set aside.
  2. Heat oil and butter in a wok over high heat. Add onion and cook for about 30 seconds. Add carrot, mushroom and corn, and stir-fry for 1 minute. Add bean sprouts and baby spinach and continue cooking for about 30 seconds until spinach begins to wilt.
  3. Stir in sauce, lime juice and honey, and cook for long enough to just heat the sauce through.

Nutritions of Vegetable stir-fry

calories: 379.771 calories
calories: 28 grams fat
calories: 9 grams saturated fat
calories: 20 grams carbohydrates
calories: 18 grams sugar
calories:
calories: 9 grams protein
calories:
calories: 2470.23 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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