- ½ carrot, cut into thin strips
- ½ zucchini, cut into half-moons
- ½ red bell pepper, cut into strips
- 1 teaspoon sesame or sunflower oil (5 ml)
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon fresh grated ginger
- Optional: sesame seeds to garnish
Vegetable stir-fry with soy sauce and ginger
15 minutes • 130 kcal
Ingredients
Instructions
- Heat the oil in a wok or large pan.
- Add the vegetables and stir-fry over high heat for 5–7 minutes, stirring constantly so they stay crunchy.
- Stir in the grated ginger and the soy sauce. Cook for 1 more minute and remove from the heat.
- Serve hot, with sesame seeds if you like.
Nutritional Summary
- Protein: 3 g
- Fat: 7 g
- Carbohydrates: 12 g
