Asian Vegetable Stir Fry
This Asian inspired veggie stir fry is your new favorite side dish. Seriously! Soy sauce coated vegetables and mushrooms will be a great addition to almost any meal.
Servings: 4 people
- 4 tbsp soy sauce
- 2 tbsp sugar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- 1 1/2 tsp grated fresh ginger
- 1 cup sliced button or shiitake mushrooms
- 2 bell peppers , cut into strips
- 2 scallions , chopped
- 1 cup broccoli florets
- 5 oz (140g) green beans (fresh or frozen) , trimmed and cut into thirds (if using frozen thaw and drain)
- 1 carrot , julienned
In a small bowl, mix together the soy sauce, sugar, and cornstarch. Set aside.
In a wok or in a skillet, heat the oil and add the grated ginger. Stir-fry for 1 minute and add the mushrooms, bell peppers, scallions, broccoli, and green beans. Cover and cook for about 5 minutes. Remove the lid and stir-fry for 1-2 minutes more.
Pour in the soy sauce, sugar, and cornstarch mixture. Toss to coat. Cook for 3 minutes more and serve. Enjoy!
Calories: 121kcal | Carbohydrates: 19.7g | Protein: 3.9g | Fat: 3.9g | Sodium: 458.1mg | Sugar: 12.4g | Vitamin A: 17IU | Vitamin C: 171mg