Vegetable Stir-fry
Lunch

Vegetable Stir-fry

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Total time
25 min
Prep
Prep
10 min
Cook
Cook
15 min
servings
Servings
6
cuisine
Cuisine
Asian
age_category
Age Category
1y and up
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Dietary Restrictions

Vegetarian
Dairy-free
Egg-free
Peanut-free
Tree-nut-free
Fish-free
Shellfish-free
Pork-Free
Red 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

Directions

Step 1
Fill up a pot with water and bring to a boil. Add the spaghetti and cook per package instructions.
Step 2
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

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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