Stir-Fried Vegetables

277 kcal
#Stir-fried vegetables #Vegetable stir-fry #Healthy meal #Diet #Vegan dish #Easy recipe #Vegetarian #Low-calorie #Korean side dish #Vegetable dish
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Ingredients
Main ingredients
  • Teriyaki sauce 15 g
  • Thai Sriracha chili sauce 10 ml
  • Non-col mayo 18 g
  • Bonito flakes (Tuna flakes) 5 g
  • Grape seed oil 5 g
  • Raw cabbage 105 g
  • Tomato 65 g
  • Grilled eggplant 48 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates 18.53 g 26%
Protein 7.36 g 10%
Fat 19.97 g 63%
Serving size 271g
Cooking steps
  1. 1

    Slice vegetables such as onion, carrot, and bell pepper into bite-sized pieces.

  2. 2

    Add cooking oil to a pan and heat over medium heat.

  3. 3

    Add the prepared vegetables to the pan and stir-fry.

  4. 4

    Season with salt and pepper.

  5. 5

    Turn off the heat once the vegetables are cooked to your liking.

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