Posted on by Cary Gersh

Asian Vegetable Stir-Fry

Asian Vegetable Stir-Fry
Serves 4
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736 calories
84 g
0 g
36 g
26 g
3 g
1040 g
4979 g
29 g
0 g
29 g
Nutrition Facts
Serving Size
1040g
Servings
4
Amount Per Serving
Calories 736
Calories from Fat 317
% Daily Value *
Total Fat 36g
55%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 0mg
0%
Sodium 4979mg
207%
Total Carbohydrates 84g
28%
Dietary Fiber 22g
87%
Sugars 29g
Protein 26g
Vitamin A
144%
Vitamin C
948%
Calcium
30%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/3 cup soy sauce (use gluten-free if needed)
  2. 3 tablespoons water
  3. 2 tablespoons dry sherry or Chinese rice wine
  4. 1 teaspoon Asian sesame oil
  5. 2 teaspoons sugar
  6. 1 tablespoon cornstarch
  7. 1/4 teaspoon red pepper flakes
  8. 1/4 teaspoon dry mustard
  9. 2 tablespoons vegetable oil
  10. 1 pound broccoli, cut into 1-inch florets (or 3/4 pound florets)
  11. 7 ounces shiitake mushrooms, stems removed and thinly sliced
  12. 1 red bell pepper, thinly sliced
  13. 3 cloves garlic, finely chopped
  14. 3 scallions, thinly sliced, white/light green and dark green parts separated
  15. 1 tablespoon grated fresh ginger
Instructions
  1. In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
  2. In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
  3. Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
Notes
  1. https://www.onceuponachef.com/recipes/chinese-vegetable-stir-fry.html
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calories
736
fat
36g
protein
26g
carbs
84g
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