Asian Vegetable Stir Fry
This simple stir fry recipe is a website favorite!
Servings: 4 servings
Ingredients
- 1 tablespoon sesame oil
- 1 tablespoon water
- 1 cup broccoli florets
- ½ large red bell pepper, sliced into strips
- 1 medium garlic clove, minced
- 1 teaspoon grated fresh ginger
- ¾ cup julienned carrots
- 6 shiitake mushrooms, sliced into slivers
- ⅓ cup cashews
- 1 cup bok choy or Napa cabbage, shredded
- 3 tablespoons fat free chicken broth (can use vegetable broth)
- 3 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
Instructions
- In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
- Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
- Serve alone or over rice or noodles.
Notes
- This may be a side dish or a main dish served over noodles or rice.
- Reduce fat/calories by using less oil.
- If preparing this as a gluten free dish, be sure to use a brand of soy sauce that is designated as GF.
Nutrition
Serving: 1serving | Calories: 140kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 485mg | Potassium: 392mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5575IU | Vitamin C: 56mg | Calcium: 41mg | Iron: 1.5mg