Asian Vegetable Stir Fry
Serves:
4
Prep Time:
Cook Time:
Total Time:
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 servingsPrep 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
