Low-sodium shitake mushroom and veggie stir-fry

Low-sodium shitake mushroom and veggie stir-fry

Shape Magazine
  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 2-4 People

Looking for a nutrient-rich dish that supplies all the vitamin C you need in a day? Try this delicious mushroom and veggie stir-fry recipe.


  • 2 tablespoon Asian (toasted) sesame oil
  • 1-1/2 cups shitake 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 cup (1/2 pound) sugar snap peas, trimmed
  • 1 cup bean sprouts
  • 4 scallions, thinly sliced
  • 1 teaspoon cornstarch
  • 1-1/2 teaspoon 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. Add shitake 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 five minutes.
  2. Add the carrots, peas, bean sprouts and scallions to the skillet. Stir-fry for about two minutes. In a small bowl, stir cornstarch into soy sauce, then add the mixture to the pan.
  3. Pour in the vegetable broth and cook for about two minutes until the mixture comes to a boil and starts to thicken. Serve over brown or wild rice.


Comments on "Low-sodium shitake mushroom and veggie stir-fry"