Lunch

Vegetable Stir-fry

Name: Vegetable Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 16 Ounce spaghetti; 2 Tablespoon olive oil; 2 carrot; 1 onion; 2 garlic clove; 1/4 Teaspoon salt; 1/4 Teaspoon pepper; 1/4 Cup sesame oil; 1/4 Cup low sodium soy sauce; 2 Cup broccoli florets; 2 Tablespoon sesame seeds; 1 Teaspoon ginger powder

Rating

Cuisine

Asian

Age Category

1y and up

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Total time:	Prep:	Cook:	Servings:
25 min	10 min	15 min	6

Dietary Restrictions

VegetarianDairy-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freePork-FreeRed meat-free

Ingredients

16 Ounce spaghetti
2 Tablespoon olive oil
2 carrot
1 onion
2 garlic clove
1/4 Teaspoon salt
1/4 Teaspoon pepper
1/4 Cup sesame oil
1/4 Cup low sodium soy sauce
2 Cup broccoli florets
2 Tablespoon sesame seeds
1 Teaspoon ginger powder

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Directions

Fill up a pot with water and bring to a boil. Add the spaghetti and cook per package instructions.
While spaghetti is cooking, place olive oil on a pan and add the carrots and onions. Cook for 10 minutes on low heat. Add the salt, pepper, ginger powder, and garlic and cook for 1 more minute.

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Nutrition Facts per Serving

Nutrient	Amount
Calories	460 kcal
Fat	16 g
Carbohydrates	66 g
Protein	13 g
Fiber	4 g
Sugar	4 g
Sodium	507 mg

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