Asian Vegetable Stir-Fry

By Sarah-Lyn

Ingredients

• 1 Tbs sesame oil
• 1 Tbs water
• 1 cup broccoli florets
• 1/2 large red bell pepper, sliced into strips
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 3/4 cup julienned carrots
• 6 fresh shiitake mushrooms, sliced into slivers
• 1/3 cup cashews
• 1 cup bok choy or Napa cabbage, shredded
• 3 Tbs nonfat chicken broth
• 3 Tbs low-sodium soy sauce
• 1 Tbs cornstarch

Details

Servings 4
Adapted from recipegirl.com

Preparation

Step 1

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.

Servings: 4

Nutrition Facts
Amount Per Serving
Calories 141
Calories From Fat (54%) 77
Total Fat 8.93g
Saturated Fat 1.57g
Sodium 496.64mg
Potassium 382.02mg
Carbohydrates 13.24g
Dietary Fiber 2.31g
Sugar 3.84g
Net Carbohydrates 10.93g
Protein 4.35g