- Prep: 10 min
- Cook Time: 10 min
- Serving:
Looking for a nutrient-rich dish that supplies the vitamin C you need in a day? Try this delicious mushroom and veggie stir-fry recipe.
Ingredients
- 2 tablespoon Asian (toasted) sesame oil
- 1-1⁄2 cup (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 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
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.


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