Vegetable stir-fry
Updated: 2016-04-19
This is the ultimate clean-out-the-refrigerator meal. Try bean sprouts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu.
Serves 4
- 1 teaspoon sesame oil
- 1 medium onion, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chopped fresh ginger
- 1 (8-ounce) container button mushrooms, sliced
- 1 green onion, chopped
- 2 teaspoons chopped fresh garlic
- 1 crown broccoli, chopped into florets
- 1 large carrot, peeled and sliced into half-moons
- 1 tablespoon mirin
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons chopped cashews
Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.
Nutritional analysis per serving
Calories: 152
Total carbohydrate: 22 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 6 g
Saturated fat:
Serving size: 1 cup
Sodium:
Total fat: 6 g