Mushroom Stir-Fry

This Mushroom Stir-Fry is a vibrant and savory dish featuring a medley of fresh mushrooms and crisp vegetables, all tossed in a rich soy sauce and sesame oil blend. It's a quick and nutritious meal that's perfect for a satisfying vegetarian lunch.

Ingredients

• Shiitake mushrooms - 100 grams, sliced
• Button mushrooms - 100 grams, sliced
• Broccoli florets - 100 grams
• Bell pepper (red) - 1 medium, sliced
• Carrot - 1 medium, julienned
• Green onions - 2, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Vegetable broth - 100 ml
• Salt - to taste
• Black pepper - to taste
• Cooking oil - 1 tablespoon (for stir-frying)

Steps

1. Heat the cooking oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger to the pan, stir-frying for about 30 seconds until fragrant.
3. Add the sliced shiitake and button mushrooms, cooking for 3-4 minutes until they start to soften.
4. Incorporate the broccoli florets, sliced bell pepper, and julienned carrot, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
5. In a small bowl, mix soy sauce, sesame oil, vegetable broth, and cornstarch until smooth.
6. Pour the sauce over the stir-fried vegetables, stirring well to coat. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Season with salt and black pepper to taste, and stir in the chopped green onions just before serving.
8. Serve hot over steamed rice or noodles, if desired.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from mushrooms, which can help boost the immune system.
• High in fiber from vegetables, promoting digestive health.

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