Clean veggies, dry them, then prep them, by cutting them into bite sized slices or chunks. Set aside.
Mix Asian-style sauce in a small cup or bowl. I simply used a fork to mix the ingredients (water, soy sauce, ground ginger and cornstarch) together. Set aside.
In a large skillet, heat oil on medium-high heat until very hot (but not smoking). Add the vegetables all at once (except for minced garlic). Cook, stirring often, until vegetables are cooked (about 5-6 minutes). They should be crisp-tender when done. Add the minced garlic, and stir to prevent burning. Cook an additional minute.
Give the sauce a final stir, then pour it into skillet, and stir to combine. The sauce will begin to thicken almost immediately. Continue to stir. If sauce becomes too thick, add just a little bit more water to skillet and stir until all veggies are coated with sauce, and are heated through. Remove skillet from heat, serve, and enjoy!.
Nutrition Facts
Asian Style Stir Fry Veggies
Amount Per Serving (1 g)
Calories 221Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 11g69%
Sodium 1071mg47%
Potassium 900mg26%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 10g11%
Protein 7g14%
Vitamin A 8330IU167%
Vitamin C 157mg190%
Calcium 55mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.