Stirfried Veggies Recipe Video
Summary
Ingredients
| Shiitake mushroom | 1⁄2 Pound | |
| Asparagus | 2 Cup (32 tbs) (tips and stems) | |
| Broccoli | 1 Cup (16 tbs) | |
| Bell pepper | 1⁄2 Cup (8 tbs), dice (1/4 cup yellow bell pepper and 1/4 cup red bell pepper) | |
| Celery | 2 , dice | |
| Minced garlic | 1 Teaspoon | |
| Minced garlic | 1 Teaspoon | |
| Onion | 1⁄2 , dice | |
| Cornstarch | 1 Tablespoon | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Tamari | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Sesame seed | 1 Teaspoon | |
| Regular salt | 1 Teaspoon | |
| Oil | 2 Teaspoon |
Nutrition Facts
Serving size
Calories 134 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.4%
Saturated Fat 0.69 g3.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 730.1 mg30.4%
Total Carbohydrates 22 g7.2%
Dietary Fiber 4.9 g19.6%
Sugars 5.6 g
Protein 5 g9.7%
Vitamin A 18.7% Vitamin C 99.1%
Calcium 7% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
1. In a bowl fill water and place shitake mushroom in it, microwave on high for 5 minutes.
2. Take out mushroom from the water, keep broth for making sauce and slice the mushrooms, discard stems.
3. In a bowl take corn starch add in 1 tbsp. of broth and mix well to form slurry.
4. In broth stir in soya sauce, sesame oil and sesame seeds.
5. Keep the soy mixture aside.
MAKING
6. Heat a wok on high heat and pour in oil. Swirl the oil in wok.
7. Add in onion followed by asparagus stems, bell peppers, ginger and garlic. Sauté for 3 minutes.
8. Stir in the shitake mushrooms and fry. Spread the vegetables in wok and add in broccoli on top and pour in soy mixture.
9. Cover the wok and cook for 3 minutes.
10. When broccoli is lightly steamed add in asparagus top and green onions. Mix all the vegetables and cover the wok for 1 minute.
11. Pour in slurry and coat the vegetable with sauce. Cook for a few minutes.
SERVING
12. Serve stir fried with steamed rice and garlic chicken and enjoy!
Chef
