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Stir Fried Vegetables

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Stir Fried Vegetables

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people
Calories 105kcal


  • 1 Tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 cup carrots sliced
  • 1 cup mushrooms sliced
  • 1 cup sugar snap peas
  • 2 cups broccoli florets
  • 1/4 cup Truvia Brown Sugar Blend
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup low-sodium chicken broth
  • 2 teaspoons garlic minced
  • 1 Tablespoon cornstarch


  • Heat olive oil in a large skillet over medium-high heat.
  • Add bell peppers, carrots, mushrooms, peas, and broccoli. SauteĢ 4-5 minutes, or until vegetables are almost tender.
  • In a small mixing bowl, whisk together Truvia, soy sauce, chicken broth, garlic, and cornstarch.
  • Pour sauce over vegetables and cook for a few more minutes until sauce has thickened.


MFP: MFF Stir Fried Vegetables
November 2020


Serving: 4.6ounces | Calories: 105kcal | Carbohydrates: 18.5g | Protein: 3.9g | Fat: 2.5g
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