Shiitake Mushroom & Veggie Stir-Fry

Shiitake Mushroom & Veggie Stir-Fry
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Nutritional Info
  • 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

View full nutritional breakdown of Shiitake Mushroom & Veggie Stir-Fry calories by ingredient
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This 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.
Number of Servings: 4


    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
    teaspoon red pepper flakes
    2 carrots, grated
    1 cups ( pound) sugar snap peas, trimmed
    1 cup bean sprouts
    4 scallions, thinly sliced
    1 teaspoon cornstarch
    1 teaspoons reduced-sodium soy sauce
    1 cup low-sodium vegetable broth
    2 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.

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