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May 26, 2012

Recipes » Shiitake Mushroom And Veggie Stir Fry Recipe
Low-sodium shiitake mushroom and veggie stir-fry

Low-sodium shiitake mushroom and veggie stir-fry

Shape Magazine
  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 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

  1. 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.
  2. 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.
  3. 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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