Dinner

Shiitake Mushroom and Veggie Stir-Fry is for Dinner.

Shiitake Mushroom and Veggie Stir-Fry takes 10 minutes to prepare.

Shiitake Mushroom and Veggie Stir-Fry takes 10 minutes to cook.

Shiitake Mushroom and Veggie Stir-Fry makes 4 servings.

The ingredients for Shiitake Mushroom and Veggie Stir-Fry are:

2 tablespoons Asian (toasted) sesame oil
1 1/2 cups (1/2 pound) shiitake mushrooms, stems removed and sliced
1 red or yellow bell pepper, cored and thinly sliced
1 teaspoon minced fresh ginger
1 clove garlic, minced
? teaspoon red pepper flakes
2 carrots, grated
1 ? cups (? pound) sugar snap peas, trimmed
1 cup bean sprouts
4 scallions, thinly sliced
1 teaspoon cornstarch
1 ? teaspoons reduced-sodium soy sauce
1 cup low-sodium vegetable broth
2 cups cooked brown rice, prepared according to package directions

Here is how you make Shiitake Mushroom and Veggie Stir-Fry:

In a large skillet or wok, heat sesame oil over medium-high heat. Add shiitake mushrooms, bell pepper slices, ginger, garlic, and red pepper flakes, stirring constantly so the ingredients don't burn. (If they start to brown, pour a little vegetable broth into the skillet.) Continue to cook for about 5 minutes. Add the carrots, snap peas, bean sprouts, and scallions to the skillet. Stir-fry for about 2 minutes. In a small bowl, stir cornstarch into soy sauce, then add the mixture to the pan. Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken. Serve over brown or wild rice. Number of Servings: 4Recipe submitted by SparkPeople user JONE7007.

The nutritional information for Shiitake Mushroom and Veggie Stir-Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 247.0

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 321.3 mg
• Total Carbs: 40.4 g
• Dietary Fiber: 5.2 g
• Protein: 5.6 g

Shiitake Mushroom and Veggie Stir-Fry is Asian cuisine.

The dietary needs meet for Shiitake Mushroom and Veggie Stir-Fry is Vegetarian