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Make a delicious, healthy side dish to go with any grilled meat or fish meal by following this vegetable stir fry recipe.




  • 1 tablespoon canola oilVegetables in a big skillet with a person stirring them.
  • 1 cup small broccoli florets
  • 1 cup button mushrooms, sliced
  • 1 cup carrot, peeled and thinly sliced on a diagonal
  • 1 cup eggplant, peeled and cubed
  • 1/4 cup green onions, including green part, cut into 1/2 inch pieces
  • 1 1/2 cups red potato, cooked and sliced
  • 1 cup plum tomatoes, chopped
  • 2 tablespoons fresh lemon juice
  • 1/2 cup dry white wine or fat free, reduced sodium broth
  • 1/4 cup tomato juice, low sodium
  • 1 tablespoon fresh chopped oregano or 1 teaspoon dried



  1. Heat oil in a large skillet over medium-high heat. Add broccoli, mushrooms, carrot, eggplant, and onions. Cook, stirring often, for 8 to 10 minutes or until tender-crisp.
  2. Stir in potatoes and tomatoes. Continue cooking, stirring gently to protect vegetable shapes, for 3 more minutes.
  3. Combine remaining ingredients and mix thoroughly. Add to skillet and cook another 5 minutes, until liquid begins to thicken. Serve immediately.


Serves 4


Nutrition Facts    
Serving Size: 1%    
Servings per Recipe: 4    
Amount per Serving    
Calories: 140    
Calories from Fat: 36    
  % Daily Value *  
Total Fat: 4 g 6%  
Saturated Fat: trace 1%  
Cholesterol: 0 mg 0%  
Sodium: 29 mg 1%  
Total Carbohydrate: 21 g 7%  
Dietary Fiber: 21 g 16%  
Protein: 3 g 6%  
Vitamin A 200%  
Vitamin C 81%  
Calcium 4%  
Iron 19%  

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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