- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.0
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 321.3 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 5.2 g
- Protein: 5.6 g
Shiitake Mushroom & Veggie Stir-FrySubmitted by: JONE7007
IntroductionThis nutrient packed dish supplies all the vitamin C you need in a day. This nutrient packed dish supplies all the vitamin C you need in a day.
2 tablespoons Asian (toasted) sesame oil
1 1/2 cups (1/2 pound) shiitake mushrooms, stems removed and sliced
1 red or yellow bell pepper, cored and thinly sliced
1 teaspoon minced fresh ginger
1 clove garlic, minced
¼ teaspoon red pepper flakes
2 carrots, grated
1 ½ cups (½ pound) sugar snap peas, trimmed
1 cup bean sprouts
4 scallions, thinly sliced
1 teaspoon cornstarch
1 ½ teaspoons reduced-sodium soy sauce
1 cup low-sodium vegetable broth
2 cups cooked brown rice, prepared according to package directions
Add the carrots, snap peas, bean sprouts, and scallions to the skillet. Stir-fry for about 2 minutes. In a small bowl, stir cornstarch into soy sauce, then add the mixture to the pan.
Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken. Serve over brown or wild rice.
Number of Servings: 4
Recipe submitted by SparkPeople user JONE7007.