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Asian Veggie Sauté
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5 from 1 vote

15 Minute Asian Veggie Sauté Recipe

Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 People
Calories: 265kcal
Author: Bailey
Cost: $12

Equipment

  • Wok or Skillet

Ingredients

  • 1 cup rice, cooked according to package
  • 1 tbs oil (I used seasme oil)
  • 1 tbs coconut aminos or soy sauce * Season to taste*
  • 1 cup chopped broccoli
  • 1 cup mushrooms
  • 1 cup sweet potatoes
  • ¼ tsp fresh ginger, chopped
  • tsp miso
  • ½ tbs minced garlic
  • cup fresh spinach

Instructions

  • In a large skillet or wok, heat oil and add broccoli, sweet potatoes and mushrooms. Add in seasonings, miso and ginger. Stir well to coat all the veggies. Once veggeis are softened and browned - add in coconut aminos towards the end of sautéing along with the spinach.
  • Serve everything over rice, noodles or salad.

Nutrition

Serving: 4people | Calories: 265kcal | Carbohydrates: 51g | Protein: 7.25g | Fat: 3.75g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 120g | Sodium: 120mg | Potassium: 398mg | Fiber: 3g | Sugar: 3.5g | Vitamin A: 239.75IU | Vitamin C: 56.5mg | Calcium: 51.5mg | Iron: 16.7mg