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Shiitake Mushroom and Veggie Stir-Fry

Shiitake Mushroom and 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
  • 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


  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.

Nutrition Information

Per serving: 297 kcal cal., 8 g fat (1 g sat. fat), 48 g carb., 8 g fiber, 6 g sugar, 12 g pro., 67 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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