Keyword asian vegetable stir fry, vegetable stir fry
Ingredients
1tablespoonsesame oil
1tablespoonwater
1cupbroccoli florets
1/2largered bell pepper,sliced into strips
1mediumgarlic clove,minced
1teaspoongrated fresh ginger
3/4cupjulienned carrots
6shiitake mushrooms,sliced into slivers
1/3cupcashews
1cupbok choy or Napa cabbage,shredded
3tablespoonsfat free chicken broth(can use vegetable broth)
3tablespoonslow sodium soy sauce
1tablespooncornstarch
Instructions
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.
Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
Serve alone or over rice or noodles.
Video
Notes
This may be a side dish or a main dish served over noodles or rice.
Reduce fat/calories by using less oil.
If preparing this as a gluten free dish, be sure to use a brand of soy sauce that is designated as GF.