Shiitake Mushroom & Veggie Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tablespoons Asian (toasted) sesame oil1 1/2 cups (1/2 pound) shiitake mushrooms, stems removed and sliced1 red or yellow bell pepper, cored and thinly sliced1 teaspoon minced fresh ginger1 clove garlic, minced¼ teaspoon red pepper flakes2 carrots, grated1 ½ cups (½ pound) sugar snap peas, trimmed1 cup bean sprouts4 scallions, thinly sliced1 teaspoon cornstarch1 ½ teaspoons reduced-sodium soy sauce1 cup low-sodium vegetable broth2 cups cooked brown rice, prepared according to package directions
In a large skillet or wok, heat sesame oil over medium-high heat. Add shiitake mushrooms, bell pepper slices, ginger, garlic, and red pepper flakes, stirring constantly so the ingredients don't burn. (If they start to brown, pour a little vegetable broth into the skillet.) Continue to cook for about 5 minutes.
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.
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.
Nutritional Info 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
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