Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Robin Bashinsky
Recipe by Cooking Light January 2014

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Credit: Jason Wallis; Styling: Missie Neville Crawford

Recipe Summary test

Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

71 calories; fat 3.9g; saturated fat 0.5g; sodium 170mg.
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