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Chinese vegetable stir fry

Simple healthy vegetable dish with Chinese flavors
Prep15 minutes
Cook20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Chinese
Keyword: easy, low fodmap, vegan
Servings: 4
Calories: 124kcal

Ingredients

  • 2 tablespoons garlic-infused oil
  • 1 tablespoon ginger minced
  • 1 cup long hot pepper de-seeded and sliced (optional)
  • 1 cup carrots julienned
  • 1 cup bell peppers red or green, sliced
  • 1 cup celery
  • 1 cup green beans trimmed and halved
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • sesame seeds for garnish optional

Instructions

  • Heat garlic-infused oil in a wok or large skillet over medium-high heat.
  • Add minced ginger and stir-fry for about 30 seconds until fragrant.
  • Add carrots and green beans to the wok and stir-fry for 2-3 minutes until slightly tender.
  • Add celery, bell peppers, and hot pepper to the wok. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are crisp-tender.
  • In a small bowl, mix together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the vegetables in the wok and toss to coat evenly.
  • Continue stir-frying for an additional 1-2 minutes until the vegetables are well-coated and heated through.
  • Garnish with sesame seeds if desired. Serve the stir-fry over rice.

Notes

Nutrition: Carbohydrates: 14g; Protein: 3g; Fat: 7g; Saturated fat: 1g; Fiber: 4g; Sodium: 351mg