Asian Vegetable Stir Fry

If you’re looking for a quick and nutritious meal that bursts with flavor, look no further than Asian Vegetable Stir Fry. This vibrant dish showcases a medley of colorful vegetables combined with a delightful sauce that adds depth and richness. Perfect for a busy weeknight dinner or as a side dish, this stir fry is…

Prep Time15

Cook Time5

Total Time20

Servings: 4 servings

Ingredients

1 tablespoonsesame oil
1 tablespoonwater
1 cupbroccoli florets
1/2 largered bell pepper sliced into strips
1 mediumgarlic clove minced
1 teaspoongrated fresh ginger
3/4 cupjulienned carrots
6 shiitake mushrooms sliced into slivers
1/3 cupcashews
1 cupbok choy or Napa cabbage shredded
3 tablespoonsfat free chicken broth can use vegetable broth
3 tablespoonslow sodium soy sauce
1 tablespooncornstarch

Instructions

Preheat a large skillet or wok over medium heat. Add the sesame oil and the water and heat until the oil is shimmering.
Add the broccoli florets, red bell pepper strips, minced garlic and grated fresh ginger to the skillet. Stir-fry for 1 minute, stirring constantly.
Add the julienned carrots, sliced shiitake mushrooms, cashews and shredded bok choy or Napa cabbage. Stir-fry for 2 minutes, stirring frequently, until the vegetables are crisp-tender.
In a small bowl, whisk together the fat free chicken broth (or vegetable broth), low sodium soy sauce and cornstarch until smooth.
Pour the sauce into the skillet and stir to combine. Cook for about 2 minutes, stirring, until the sauce thickens and coats the vegetables.
Remove from heat and serve immediately, either alone or over rice or noodles.

Equipment

Large skillet or wok
Small Bowl
Whisk

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.