Asian Vegetable Stir Fry

Name: Asian Vegetable Stir Fry
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon sesame oil; 1 tablespoon water; 1 cup broccoli florets; ½ large red bell pepper, (sliced into strips); 1 medium garlic clove, (minced); 1 teaspoon grated fresh ginger; ¾ cup julienned carrots; 6 shiitake mushrooms, (sliced into slivers); ⅓ cup cashews; 1 cup bok choy or Napa cabbage, (shredded); 3 tablespoons fat free chicken broth ((can use vegetable broth)); 3 tablespoons low sodium soy sauce; 1 tablespoon cornstarch

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⏱️ 20 min 🔪 Prep: 15 min 🔥 Cook: 5 min 📊 Easy 👁️ 24 views

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Foto: RecipeGirl

Ingredients

4 servings

1 tablespoon sesame oil
1 tablespoon water
1 cup broccoli florets
½ large red bell pepper, (sliced into strips)
1 medium garlic clove, (minced)
1 teaspoon grated fresh ginger
¾ cup julienned carrots
6 shiitake mushrooms, (sliced into slivers)
⅓ cup cashews
1 cup bok choy or Napa cabbage, (shredded)
3 tablespoons fat free chicken broth ((can use vegetable broth))
3 tablespoons low sodium soy sauce
1 tablespoon cornstarch

Steps

In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
Serve alone or over rice or noodles.