Shiitake Veggie Stir Fry
Shiitake Veggie Stir Fry is a simple to make, quick meal that's packed with good-for-you vegetables.
Servings: 4
Calories: 186kcal
Ingredients
- 3 tablespoons low sodium soy sauce
- 1/2 cup low-sodium vegetable stock
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 1/2 pound shiitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 large carrot, grated
- 1 cup sugar snap peas or snow peas
- 2 scallions, chopped
- 2 cups cooked brown rice
- toasted sesame seeds, optional
Instructions
- In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch, set aside.
- Heat the oil in a large skillet or wok over medium-high heat.
- Add the shiitake mushrooms, bell peppers, ginger, and garlic. Cook, stirring constantly, 5 minutes.
- Add the carrots, snap peas, and scallions and cook 2 more minutes, stirring constantly.
- Stir in the soy sauce mixture. Cook for 2 more minutes, until the sauce comes to a boil and thickens.
- Serve over brown rice and top with toasted sesame seeds.
Nutrition
Calories: 186kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 572mg | Potassium: 488mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4327IU | Vitamin C: 55mg | Calcium: 39mg | Iron: 2mg