lunch•main dish•dinner•vegan•diary-free•gluten-free•side•vegetarian•30-minute-meals

Vegetable Stir Fry

For Lower Back Pain

For Headache

For Abdominal Pain

For Chest Pain

For Back Pain

Keto

Autoimmune Protocol

146 kcal

1 gfat

21 gcarbs

5 gprotein

Meal plan

Anti Inflammo Avenger

See full meal plan

Nutrition Notes

Keto *

This Vegetable Stir Fry contains high-carb ingredients like carrots, baby corn, and brown sugar/hone...

For Lower Back Pain *

This Vegetable Stir Fry is suitable for someone with lower back pain as it’s rich in anti-inflammato...

For Headache *

The vegetable stir fry is hydrating, rich in vitamins and minerals, and low in fat, which may help a...

For Back Pain *

Vegetable Stir Fry is generally high in anti-inflammatory ingredients (like broccoli, ginger, and ga...

Autoimmune Protocol *

This recipe is not suitable for the autoimmune protocol diet. It contains soy sauce (soy, grains), s...

For Abdominal Pain *

The recipe is generally healthy but may irritate abdominal pain due to garlic, ginger, bell pepper, ...

For Chest Pain *

The recipe is generally appropriate for someone with chest pain, as it includes vegetables and low-s...

* Gluten is an early-stage product and can make mistakes. Verify its outputs.

Ingredients

1 tablespoon vegetable oil
1 cup sliced crimini mushrooms
2 cups broccoli florets
1 15-ounce can baby corn, drained (optional)
1 red bell pepper, thinly sliced
4 ounces snap peas
1 cup sliced zucchini
1 cup peeled and thinly sliced carrot rounds
½ cup low-sodium soy sauce or tamari
1 tablespoon toasted sesame oil
4 cloves garlic, minced
2 teaspoons freshly grated ginger
¼ cup brown sugar or honey
Pinch red pepper flakes (optional)
2 tablespoons cornstarch or arrowroot starch
¼ cup thinly sliced green onions

Preparation

1
Step 1
Heat the oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat. Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes.
2
Step 2
Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using. In a separate small bowl, combine the cornstarch with ½ cup cold water. Stir the cornstarch mixture into the sauce.
3
Step 3
Pour the sauce over the vegetables and toss to coat. Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes.
4
Step 4
Divide among 6 plates and top with green onions to serve.
Bon appetit!

Vegetable Stir Fry

Anti Inflammo Avenger

Nutrition Notes

Keto *

For Lower Back Pain *

For Headache *

For Back Pain *

Autoimmune Protocol *

For Abdominal Pain *

For Chest Pain *

Ingredients

Preparation

Step 1

Heat the oil in a large skillet or wok over medium-high heat. Once the oil is glistening, add the mushrooms, broccoli, baby corn, bell pepper, snap peas, zucchini, and carrots; toss to coat. Cook, stirring often, until vegetables are bright and just tender, 5-6 minutes.

Step 2

Meanwhile, in a small bowl, combine the soy sauce, sesame oil, garlic, ginger, brown sugar and red pepper flakes, if using. In a separate small bowl, combine the cornstarch with ½ cup cold water. Stir the cornstarch mixture into the sauce.

Step 3

Pour the sauce over the vegetables and toss to coat. Bring to a simmer and cook until the sauce has thickened and vegetables are tender, about 5 more minutes.

Step 4

Divide among 6 plates and top with green onions to serve.

Bon appetit!

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