Japanese Stir-fry Vegetables with Edamame

By pammons

Makes 2 (1-cup) serving, each containing approximately:
335 calories
53 mg. carbohydrate
9 gm. fat
0 mg. cholesterol
13 gm. protein
615 mg. sodium
8 gm. fiber

Ingredients

• 2 teaspoons canola oil
• 1/4 cup chopped red onion
• 1/4 cup thinly sliced red and yellow bell peppers
• 3/4 cup snow peas
• 1/2 cup broccoli florets
• 1/4 cup sliced shiitake mushrooms
• 1/2 cup shredded napa cabbage
• 1/2 cup shelled edamame
• 1/3 cup Mongolian BBQ Sauce (see recipe)
• 1 cup cooked brown rice

Preparation

Step 1

1. Heat wok until hot and add oil. Add vegetables in order they appear and cook for 30 seconds after each addition. Vegetables should be tender, but still a little crisp.
2. Add sauce and toss to coat vegetables. Serve 1 1/2 cups vegetables over 1/2 cup brown rice.