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Veggie Stir Fry (Gluten Free)
Source: Marlisa Brown MS, RD, CDE, CDN Gluten-Free Hassle Free

Sautéed mushrooms, snap peas, onions and water chestnuts in a soy sauce, brown sugar and ginger sauce.

Prep Time: 5 minutes
Cook Time: 8 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 126.0
Total Carbs 17.3 g
Dietary Fiber 3.9 g
Sugars 7.3 g
Total Fat 4.8 g
Saturated Fat 0.5 g
Unsaturated Fat 0.8 g
Potassium 341.8 mg
Protein 3.4 g
Sodium 438.4 mg
Dietary Exchanges
1/2 Fat , 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  low sodium vegetable broth
2 tbsp  light soy sauce
1 tsp  Cornstarch
1 tsp  packed brown sugar
0 1/2 tsp  fresh ginger root
0 1/4 tsp  hot red pepper flakes
2 tsp  canola oil
6 oz  sugar snap peas
2 cup  chopped bok choy
1 cup  sliced carrots
1 cup  fresh mushroom slices
4 each  fresh green onions
1 each  medium red bell peppers
1 each  medium garlic cloves
0 1/2 cup  sliced water chestnuts
  1. Whisk broth, soy sauce, cornstarch, brown sugar, ginger and red pepper together in a small bowl and set aside.
  2. Heat oil in a large wok or skillet. Add vegetables - peas through red pepper.
  3. Stir fry 1 to 4 minutes, until vegetables start to soften. Add garlic and water chestnuts and continue to cook for 1 minute
  4. Add sauce and saute for 1 to 2 minutes until sauce thickens.

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