Asian

Vegetable Stirfry is for Dinner.

Vegetable Stirfry takes 20 minutes to prepare.

Vegetable Stirfry takes 20 minutes to cook.

Vegetable Stirfry makes 6 servings.

The ingredients for Vegetable Stirfry are:

212grams mushrooms, washed and sliced
108grams onion, peeled and sliced
140grams zucchini, washed and diced
100grams baby carrots sliced
110grams yellow bell pepper, washed and chopped
2 cups beansprouts, washed
228grams tofu, rinsed and diced
3/4tsp sea salt
1/2 tsp ground cumin
1/2tsp black pepper
1/2 vegetable stock cube (5.55grams)
1tbsp extra virgin olive oil
1/4 cup water

Here is how you make Vegetable Stirfry:

In a skillet heat olive oil, add the sliced onion, zucchini, bell pepper, carrots, and mushrooms, saute` for 10mins, add the tofu, cumin, salt and pepper, dissolve the 1/2 vegetable cube in the hot water, add to the skillet, saute` for a further 10 mins. Serve when vegetables are tender crisp.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.

The nutritional information for Vegetable Stirfry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 125.9

• Total Fat: 6.2 g
• Cholesterol: 0.0 mg
• Sodium: 318.6 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 2.6 g
• Protein: 8.8 g

Vegetable Stirfry is Asian cuisine.

The dietary needs meet for Vegetable Stirfry is Gluten Free