Crunchy veggies with a savory, nutty, lightly sweet sauce…this simple vegetable dish is surprisingly satisfying. A sharp knife or a mandolin makes quick work of the vegetables and gets it on the table in 15 minutes or less.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 2 tsp. reduced-sodium soy sauce
- 1 tsp. hoisin
- ½ tsp. toasted sesame oil
- 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
- 6 cups julienned vegetables (like cabbage, carrots, celery, bell pepper, and scallions)
Instructions
- In a small bowl, whisk together the soy sauce, hoisin, and sesame oil.
- Heat a large wok or pan over high heat. Add the neutral oil and stir-fry the vegetables until tender-crisp, 2-3 minutes.
- Drizzle with the soy-hoisin mixture and stir-fry to combine.
Nutrition Information
Per serving (1 cup):
- Calories: 90
- Total fat: 4.5 g
- Sat fat: 0.5 g
- Carbs: 11 g
- Fiber: 4 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 170 mg
