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Stirfried Veggies

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Ingredients
  Sesame oil 1 Teaspoon
  Shiitake mushroom 1⁄2 Pound
  Asparagus 2 Cup (32 tbs) (tips and stems)
  Broccoli 1 Cup (16 tbs)
  Bell pepper 1⁄2 Cup (8 tbs), dice (1/4 cup yellow bell pepper and 1/4 cup red bell pepper)
  Celery 2 , dice
  Minced garlic 1 Teaspoon
  Onion 1⁄2 , dice
  Cornstarch 1 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
  Tamari 1 Tablespoon
  Olive oil 1 Teaspoon
  Sesame seed 1 Teaspoon
  Regular salt 1 Teaspoon
  Oil 2 Teaspoon
Directions

GETTING READY
1. In a bowl fill water and place shitake mushroom in it, microwave on high for 5 minutes.
2. Take out mushroom from the water, keep broth for making sauce and slice the mushrooms, discard stems.
3. In a bowl take corn starch add in 1 tbsp. of broth and mix well to form slurry.
4. In broth stir in soya sauce, sesame oil and sesame seeds.
5. Keep the soy mixture aside.

MAKING
6. Heat a wok on high heat and pour in oil. Swirl the oil in wok.
7. Add in onion followed by asparagus stems, bell peppers, ginger and garlic. Sauté for 3 minutes.
8. Stir in the shitake mushrooms and fry. Spread the vegetables in wok and add in broccoli on top and pour in soy mixture.
9. Cover the wok and cook for 3 minutes.
10. When broccoli is lightly steamed add in asparagus top and green onions. Mix all the vegetables and cover the wok for 1 minute.
11. Pour in slurry and coat the vegetable with sauce. Cook for a few minutes.

SERVING
12. Serve stir fried with steamed rice and garlic chicken and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Taste: 
Savory
Method: 
Stir Fried
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Shiitake Mushroom
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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