Photo: Art Rachen
Estimated Nutrition (whole recipe, rough)
491
Calories
15g
Protein
29g
Fat
52g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup honey
- 1/4 cup prepared stir-fry sauce
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 4 teaspoons peanut or vegetable oil
- 2 cups small broccoli florets
- 2 cups small mushrooms
- 1 small onion, cut into wedges and separated into 1-inch strips
- 1 medium carrot, cut diagonally into thin slices
Directions
1
Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside.
2
Heat oil in wok or large skillet over medium-high heat.
3
Add vegetables; cook and stir 2 to 3 minutes or until tender.
4
Add honey mixture; cook and stir about 1 minute or until vegetables are glazed and sauce is bubbly.
5
Serve vegetables over noodles or steamed rice, if desired.
Recipe sourced from
fandom