Vegetable and Mushroom Stir-Fry

This Vegetable and Mushroom Stir-Fry is a vibrant and nutritious dish, featuring an array of fresh vegetables and earthy mushrooms tossed in a savory sauce. It's quick to prepare, making it a perfect weeknight dinner option that bursts with flavor and color.

Ingredients

• Broccoli florets - 100 grams
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Snow peas - 100 grams
• Shiitake mushrooms - 100 grams, sliced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Vegetable broth - 100 ml
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a small bowl, mix the soy sauce, sesame oil, cornstarch, and vegetable broth until smooth. Set aside.
2. Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil.
3. Add the minced garlic and grated ginger to the skillet, stirring quickly for about 30 seconds until fragrant.
4. Add the sliced shiitake mushrooms and cook for 2-3 minutes until they begin to soften.
5. Add the broccoli florets, sliced red bell pepper, julienned carrot, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
6. Pour the sauce mixture over the vegetables and stir well to combine. Cook for an additional 2-3 minutes until the sauce thickens slightly.
7. Season with salt and black pepper to taste.
8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 24 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Low in calories while high in fiber, promoting digestive health.

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