Chinese Vegetable Stir Fry
Ingredients
Yield: 4 servings
⅓ cup soy sauce, low sodium
3 tablespoons water
2 tablespoons dry sherry or Chinese rice wine
1 teaspoon sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
2 tablespoons canola oil
1 pound broccoli, cut into 1-inch florets (or 3/4-pound florets)
7 ounces shiitake mushrooms, stems removed and thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/ light-green and dark-green parts separated
1 tablespoon grated fresh ginger
Nutrition information
Serving size: 1¼ cup
Calories: 173
Total Fat: 9 g
Saturated Fat: 1 g
Monounsaturated Fat: 5.4 g
Polyunsaturated Fat: 1.3 g
Sodium: 750 mg
Total Carbohydrate: 20 g
Dietary Fiber: 5 g
Sugars: 7 g
Protein: 7 g
Source: Once Upon a Chef. Jenn Segal
Instructions
1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
2. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
3. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers. Cook for 5 to 6 minutes, stirring occasionally, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light-green scallions and ginger. Cook, stirring constantly, until fragrant, about 30 seconds.
4. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark-green scallions. Serve with rice, if desired.