Skip to Content

Vegetable stir-fry

Serves 4

Dietitian Tip

This is the ultimate clean-out-the-refrigerator meal. Try bean sprouts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu.


  • 1 teaspoon sesame oil
  • 1 medium onion, sliced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 teaspoons chopped fresh ginger
  • 1 (8-ounce) container button mushrooms, sliced
  • 1 green onion, chopped
  • 2 teaspoons chopped fresh garlic
  • 1 crown broccoli, chopped into florets
  • 1 large carrot, peeled and sliced into half-moons
  • 1 tablespoon mirin
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons chopped cashews


Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.

Nutritional Analysis (per serving)

Serving Size1 cup
Carbohydrate22 g
Cholesterol0 mg
Fiber4 g
Protein6 g
Sodium194 mg
Monounsaturated Fat3 g
Saturated Fat1 g
Total Fat6 g

Last updated: April 19th, 2016

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use