This Low Calorie easy vegetable stir fry recipe is just 118 calories and can be made in 15 minutes (start to finish)!. Our low calorie vegan stir fry recipe is easy and delicious, and comes with low calorie cooking tips. Plus protein add ins for stir fried vegetables.
Ingredients You’ll Need:
- ¼ cup low-sodium soy sauce or gluten free Tamari
- ¼ cup water
- 1 ½ tablespoon maple syrup
- 1 tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons fresh ginger grated or minced
- 2 cloves of garlic grated or minced
- 2 teaspoons cornstarch
- Olive oil spray
- 2 bell peppers sliced into strips
- 3 cups broccoli florets
- 2 carrots peeled and sliced into rings
- 1 cup snap peas
- 2 green onions sliced
- 1 teaspoon sesame seeds
Low Calorie Easy Vegetable Stir Fry
Healthy Easy Vegetable Stir Fry Meal Prep and Storage
Meal Prep: This can be made as a meal prep meal, or doubled and the leftovers can be stored as meal prep! Simply add individual portions to meal prep containers and store for later.
Storage: Will hold for 5 days in the fridge and for 2 weeks in the freezer.
Reheating: Add to an oven at 200-250 degrees until warmed through. Or to the microwave for 2-3 minutes.
Low Calorie Easy Vegetable Stir Fry
Low Calorie Easy Vegetable Stir Fry
Ingredients
- ¼ cup low-sodium soy sauce or gluten free Tamari
- ¼ cup water
- 1 ½ tablespoon maple syrup
- 1 tablespoon packed light brown sugar
- 1 tablespoon rice vinegar
- ¼ teaspoon toasted sesame oil
- 2 teaspoons fresh ginger grated or minced
- 2 cloves of garlic grated or minced
- 2 teaspoons cornstarch
- Olive oil spray
- 2 bell peppers sliced into strips
- 3 cups broccoli florets
- 2 carrots peeled and sliced into rings
- 1 cup snap peas
- 2 green onions sliced
- 1 teaspoon sesame seeds
Instructions
- To a medium bowl, combine the soy sauce, water, maple syrup, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. Set aside.
- Heat a skillet over medium-high heat, and spray with olive oil.
- Add the bell peppers, broccoli, and carrots to the pan. Cook for 9 minutes until the veggies start to soften.
- Pour in the sauce to the veggies and continue to cook for an additional 1 minute until thickened.
- Top with green onions and sesame seeds.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Vegetable Stir Fry Recipes
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I’m so happy you liked the recipe! I publish new recipes weekly so keep coming back for more healthy options.
Very tasty and happy to find a lower sodium Asian-style sauce. For my tastes, it needed heat to balance it out. Sriracha, chili flakes and Szechuan peppercorns (happened to have on hand) did the trick. I also used pretty much whatever veggies I had too.