Stir-Fried Veggies - KNEP - Kentucky Nutrition Education Program


Stir-Fried Veggies

Servings:16Serving Size:1/2 cup


  • 2 tablespoons canola oil
  • 1 medium zucchini squash, sliced
  • 1 medium yellow squash, sliced
  • 2 cups broccoli florets
  • 1 cup cauliflower florets
  • 1 sweet red pepper, sliced lengthwise
  • ½ tablespoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon each black pepper


  1. Heat canola oil in a large skillet.
  2. Add vegetables.
  3. Sprinkle garlic powder over veggies.
  4. Stir fry for 5 minutes until vegetables are crisp-tender.
  5. Remove from heat. Salt and pepper to taste.
Source: LEAP...for Health: Adapted from: Erin Gibson, University of Kentucky Cooperative Extension Volunteer, Perry County.


Different vegetables can be substituted!

NUTRITION FACTS PER SERVING: 25 calories; 2g fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 80mg sodium; 2g carbohydrate; 1g fiber; 1g sugar; 0g added sugars; 1g protein; 0% Daily Value of vitamin D; 0% Daily Value of calcium; 0% Daily Value of iron; 2% Daily Value of potassium.