Picture showing this delicious healthy spring stir-fry vegetables recipe finished cooking in a wok and ready to serve.
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Healthy Spring Stir-Fry Vegetables

Healthy spring stir-fry vegetables is a delicious and easy dinner recipe. Ready in just 20 minutes. Why not choose your own selection of healthy veggies?
Course Dinner
Cuisine Chinese
Keyword stir-fry spring vegetables, stir-fry vegetables
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 2
Calories 306kcal
Author Neil

Ingredients

  • 2 tbsp sunflower oil
  • 1 clove garlic crushed
  • 150 g asparagus cut into short lengths
  • 130 g baby corn halved lengthways
  • 160 g sugar-snap peas halved
  • 150 g baby carrots halved lengthways
  • 2 tbsp hoisin sauce
  • 2 tbsp lighter soy sauce

Instructions

  • Heat a wok or large frying pan on a high heat until hot then add the oil swirling it around to coat the sides.
  • Add the garlic and stir-fry for about 1 minute then reduce the heat and add all the vegetables stir-frying them over the high heat for about 5 minutes.
  • Then add the hoisin and soy sauce stir-frying for a further 2 minutes or until all the vegetables are tender, but not too soft.

Nutrition

Calories: 306kcal | Carbohydrates: 37g | Protein: 8g | Fat: 15g | Saturated Fat: 1g | Sodium: 855mg | Potassium: 678mg | Fiber: 7g | Sugar: 15g | Vitamin A: 11950IU | Vitamin C: 58.2mg | Calcium: 82mg | Iron: 4.7mg