Veggie Stir-Fry With Spaghetti







A recipe from the cuisine, allowed in a / / diet.

A low-calorie meal, just perfect for a nice homemade dinner. This stir-fry veggie and spaghetti dish is packed with nutrients and layers upon layers of flavors and textures. Some of the main attractions for your taste buds? Ginger, barbecue sauce, soy sauce, and teriyaki.

Nutritional Chart

Calories: 233 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 10 g
  • 6 g
  • 40 g

Ingredients Needed for Veggie Stir-Fry With Spaghetti

7 ounces of spaghetti
2 teaspoons of coconut oil
2 small carrots, thinly sliced
3 ounces of peas
3 ounces of broccoli
4 mushrooms, thinly sliced
1 tablespoon ginger, chopped
1 teaspoon barbecue sauce
1 teaspoon lemon juice
1 teaspoon soy sauce
1 teaspoon teriyaki sauce
1 ounce kale, chopped

How to Make Veggie Stir-Fry With Spaghetti

  1. Heat a saucepan over medium heat, and fill it halfway with water. Add the spaghetti and cook them according to the instructions on the package.
  2. Next, heat a skillet over medium heat, and melt 1 teaspoon of coconut oil. Add the carrots and cook them for 2 minutes.
  3. Take them out and add the peas and broccoli in the remaining fat. Cook them for 3 minutes.
  4. Take them out and melt the remaining coconut oil in the skillet. Add the mushrooms and cook them for 2 minutes. Take them out and add the ginger.
  5. Drain the spaghetti and add them to the skillet. Add the barbecue sauce, lemon juice, soy sauce, and teriyaki. Add the cooked veggies and kale.
  6. Keep everything on heat for 2 minutes, while stirring from time to time.

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