Shiitake Mushroom and Veggie Stir-Fry
Shiitake Mushroom and Veggie Stir-Fry

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: under 1 hour
  • Prep: 10 minutes
  • Cook: 10 minutes

Nutrition Facts

Amount per serving:
Total Calories: 297kcal (15%)
  • 120mg (5%) Sodium
  • 48g Carbs
  • 8g Fiber
  • 8g (13%) Fat
  • 1g (6%) Saturated Fat
  • 6g Sugars
  • 12g Protein
  • 67mg (7%) Calcium
  • 3mg (17%) Iron
297kcal (15%)120mg (5%)48g8g8g (13%)6g12g1g (6%)
This Asian-inspired dish is packed with nutrients, including 100% of your daily value of Vitamin C.

Ingredients:

  • 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
  • 1/4 teaspoon red pepper flakes
  • 2 carrots, grated
  • 1 1/2 cups (1/2 pound) sugar snap peas, trimmed
  • 1 cup bean sprouts
  • 4 scallions, thinly sliced
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 1 cup low-sodium vegetable broth
  • 1 cup brown or wild rice, prepared according to package directions

Directions:

Directions

1. In a large skillet or wok, heat sesame 
oil over medium-high heat. 2. Add 
shiitake mushrooms, bell pepper 
slices, ginger, garlic, and red pepper 
flakes, stirring constantly so
 ingredients don't burn. (If they start 
to brown, pour a little vegetable 
broth into the skillet.) 3. Continue to 
cook for about 5 minutes.
 Add carrots, snap peas, bean
 sprouts, and scallions to the
 skillet. Stir-fry for about 2 minutes. 4. 
In a small bowl, stir cornstarch 
into soy sauce, then add mixture 
to pan.
 5. Pour in vegetable broth; cook for
 about 2 minutes, until mixture
 comes to a boil and starts to thicken.
 Serve over brown or wild rice.
Comments
comments powered by Disqus