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Vegetable Stir-Fry

Ingredients

  • 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

Instructions

  1. 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.

Recipe Notes

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.

Nutritional analysis per serving

Serving size: 1 cup

  • Calories152
  • Total fat6 g
  • Saturated fat1 g
  • Trans fat0 g
  • Monounsaturated fat3 g
  • Cholesterol0 mg
  • Sodium194 mg
  • Total carbohydrate22 g
  • Dietary fiber4 g
  • Total sugars11 g
  • Protein6 g