Sizzle & Spice: Quick Shiitake Veggie Stir Fry
Shiitake stir fry: whip up this vibrant and healthy veggie stir fry in under 20 minutes. Packed with umami, it’s perfect for a delicious weeknight dinner.
Ingredients
- 3 tablespoons low sodium soy sauce
- 1/2 cup low-sodium vegetable stock
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 1/2 pound shiitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 large carrot, grated
- 1 cup sugar snap peas or snow peas
Instructions
- In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch. Set aside.
- Heat the sesame oil in a large skillet or wok over medium-high heat.
- Add the shiitake mushrooms, bell peppers, ginger, and garlic. Cook, stirring constantly, for 5 minutes.
- Add the carrots and snap peas and cook for 2 more minutes, stirring constantly.
- Stir in the soy sauce mixture. Cook for 2 more minutes, until the sauce comes to a boil and thickens.
Notes
- Don't overcrowd the pan! Cook vegetables in batches if necessary to ensure they sear instead of steam, maintaining their crisp texture. - For quick prep, you can slice mushrooms and bell peppers a day ahead and store them in the fridge. - Add a pinch of red pepper flakes with the ginger and garlic for a spicy kick. - Serve immediately over brown rice or noodles for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in a skillet.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.