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Lemon-Ginger Spring Vegetable Stir-fry

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Total Time (minutes)
30
Difficulty
2
Servings
6
Ingredients
14
Total Prep Time: 25 minutes
Calories Per Serving: 210
Nutrients

Nutrition Facts

Serving size 289g

Amount per serving
Calories 210 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 1 g 5 %
Trans 0 g
Polyunsaturated Fat 3 g %
Monounsaturated Fat 3 g %
Cholesterol 0 mg 0 %
Sodium 390 mg 16 %
Potassium 640 mg 18 %
Carbohydrate 31 g 10 %
Fiber 6 g 24 %
Sugars 10 g
Protein 7 g
Vitamin A 150 %
Vitamin C 150 %
Calcium 8 %
Iron 20 %
Vitamin E 10 %
Vitamin K 130 %
Thiamin 15 %
Riboflavin 15 %
Niacin 10 %
Vitamin B6 20 %
Folate 35 %
Phosphorus 20 %
Magnesium 20 %
Zinc 10 %
Manganese 70 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 3 tablespoons sesame oil 
  • 3 tablespoons low-sodium soy sauce 
  • 2 tablespoons grated fresh ginger 
  • 2 tablespoons grated lemon peel 
  • 1 tablespoon hoisin sauce 
  • 16 DOLE® Asparagus Spears, cut in half lengthwise 
  • 2 DOLE Carrots, peeled and diagonally sliced 
  • 1 DOLE Broccoli Crown, cut into small florets 
  • 2 cups chopped fresh DOLE Tropical Gold® Pineapple 
  • 1 thinly sliced red chile pepper 
  • 2 tablespoons water 
  • 3 cups DOLE Baby Spinach 
  • 1 cup quartered DOLE Strawberries 
  • 2 cups cooked hot quinoa
  • Directions

    1. Combine in sauté pan sesame oil, soy sauce, ginger, lemon peel and hoisin sauce, heat over medium high heat. Add asparagus, carrots, broccoli, pineapple, chile pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.

    2. Remove pan from heat and stir in baby spinach and strawberries. Serve over cooked quinoa.
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    Lemon-Ginger Spring Vegetable Stir-fry Prep Time:25 minutes Cook time:30 minutes Serves: 6
    Nutrition facts: 210 Calories, 9 grams fat
    Ingredients: 3 tablespoons sesame oil , 3 tablespoons low-sodium soy sauce , 2 tablespoons grated fresh ginger , 2 tablespoons grated lemon peel , 1 tablespoon hoisin sauce , 16 DOLE® Asparagus Spears, cut in half lengthwise , 2 DOLE Carrots, peeled and diagonally sliced , 1 DOLE Broccoli Crown, cut into small florets , 2 cups chopped fresh DOLE Tropical Gold® Pineapple , 1 thinly sliced red chile pepper , 2 tablespoons water , 3 cups DOLE Baby Spinach , 1 cup quartered DOLE Strawberries , 2 cups cooked hot quinoa, Directions:

    Combine in sauté pan sesame oil, soy sauce, ginger, lemon peel and hoisin sauce, heat over medium high heat. Add asparagus, carrots, broccoli, pineapple, chile pepper and water, cover and cook for 2 minutes. Remove cover and continue cooking to desired softness.

    Remove pan from heat and stir in baby spinach and strawberries. Serve over cooked quinoa.