Stir-Fried Vegetables

Photo: Jason Wallis; Styling: Missie Neville Crawford  

Stir-Fried Vegetables are a quick side dish to prepare and go well with your favorite Asian entrees.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Sodium: 170mg

Ingredients

  • 1 tablespoon dark sesame oil
  • 1 tablespoon minced peeled fresh ginger
  • 5 garlic cloves, minced
  • 1 cup sliced red bell pepper
  • 8 ounces sliced shiitake mushroom caps
  • 2 baby bok choy, sliced vertically
  • 1/4 cup water
  • 1 tablespoon lower-sodium soy sauce

Preparation

  1. Place sesame oil, minced ginger, and minced garlic in a large skillet over medium-high heat; cook 2 minutes or until garlic just begins to brown. Add bell pepper and sliced shiitake mushroom caps; stir-fry 4 minutes. Add baby bok choy and water; cook 2 minutes or until bok choy is crisp-tender and water evaporates. Remove from heat; stir in soy sauce.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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