Asian Style Vegetable Stir-Fry Recipe

Asian Style Vegetable Stir-Fry RecipePhoto by: dLife® Asian Style Vegetable Stir-Fry Recipe Rating 0

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Vegetable stir-fry with an Asian style sauce. Brought to you by dLife®

This recipe is:

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Diabetic Friendly

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Asian Style Vegetable Stir-Fry Recipe
  • Prep: 20 min. Cook: 10 min.
  • Yield: 4 Servings
    •
20 10 30

Ingredients

  • 2 ounces dried shiitake mushrooms
  • 1/4 cup cold water
  • 1 tablespoon low sodium soy sauce
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 tablespoons canola oil
  • 2 cups chopped bok choy, baby bok choy preferred
  • 1 medium red bell pepper, julienned
  • 1/2 carrot, slice diagonally into thin pieces
  • 1 cup broccoli florets
  • 1 cup snow peas, trimmed

Directions

  • In small bowl, place dried mushrooms.
  • Boil water. Pour over mushrooms. Let sit 30 minutes to rehydrate.
  • Put the mushrooms in a heatproof bowl and pour the boiling water on top. Let sit for 30 minutes.
  • Remove mushrooms from water. Chop.
  • Strain mushroom liquid through fine sieve. Reserve liquid in small bowl.
  • Add soy sauce, garlic, and ginger root to mushroom liquid.
  • In wok or large skillet, heat oil over medium-high. Add mushrooms, bok choy, red pepper, carrots, and broccoli. Stir fry 3 minutes.
  • Reduce heat and add the mushroom sauce. Continue cooking until the sauce thickens and vegetables are still crisp.

Nutritional Facts 1 serving equals 169 calories, 8 g fat (1 g saturated fat), 150 mg sodium, 17 g carbohydrate, 7 g protein. Diabetic Exchanges: 3-1/4 vegetable, 1-1/4 fat.

Originally published as Asian Style Vegetable Stir-Fry Provided by dLife®

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Asian Style Vegetable Stir-Fry Recipe

Asian Style Vegetable Stir-Fry

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