Shiitake Mushroom & Veggie Stir-Fry

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

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.