Lemon-Ginger Spring Vegetable Stir-fry
Cook time – 5 min

- Total time
- 30 minutes
- Preparation time
- 25 minutes
- Calories
- 210
- Portions
- 6
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.
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 chili pepper
- 2 tablespoons water
- 3 cups DOLE® Baby Spinach
- 1 cup quartered DOLE® Strawberries
- 2 cups cooked hot quinoa
Nutritional Facts
6 Serving Per Container | |
Serving Size | 289g |
Calories | 210 |
Entries | Daily value in %* |
---|---|
Total Fat (9 g) | 14% |
Saturated Fat (1 g) | 5% |
Polyunsaturated (3 g) | |
Monounsaturated (3 g) | |
Sodium (390 mg) | 16% |
Total Carbohydrate (31 g) | 10% |
Dietary Fiber (6 g) | 24% |
Total Sugars (10 g) | |
Protein (7 g) | |
Calcium | 8% |
Folate | 35% |
Iron | 20% |
Magnesium | 10% |
Manganese | 70% |
Niacin | 10% |
Phosphorus | 20% |
Potassium (640 mg) | 18% |
Riboflavin | 15% |
Thiamin | 15% |
Vitamin A | 150% |
Vitamin B6 | 20% |
Vitamin C | 150% |
Vitamin E | 10% |
Vitamin K | 130% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.