Asian Vegetable Stir Fry


Serves: 4

We absolutely love this dish when we're looking for something light and healthy for dinner. I serve it up with a little bit of grilled chicken for a complete meal.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients:

1 tablespoon sesame oil
1 tablespoon water
1 cup broccoli florets
1/2 large red bell pepper, sliced into strips
1 clove garlic, minced
1 teaspoon fresh ginger, minced
3/4 cup julienned carrot
6 fresh shiitake mushrooms, sliced into slivers
1/3 cup cashews
1 cup bok choy or napa cabbage, shredded
3 tablespoons fat free chicken broth (vegans- use veg broth instead)
3 tablespoons low-sodium soy sauce
1 tablespoon cornstarch

Directions:

1. 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.

2. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.

3. Serve alone or over rice or noodles.

Source: recipegirl.com



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