By DANA SPARKS
Mayo Clinic News Network
This is the ultimate clean-out-the-refrigerator meal.
Try bean sprouts, water chestnuts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu. Enjoy.
VEGETABLE STIR FRY
- 1 teaspoon sesame oil
- 1 medium onion, sliced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 teaspoons chopped fresh ginger
- 1 (8-ounce) container button mushrooms, sliced
- 1 green onion, chopped
- 2 teaspoons chopped fresh garlic
- 1 crown broccoli, chopped into florets
- 1 large carrot, peeled and sliced into half-moons
- 1 tablespoon mirin
- 1 tablespoon reduced-sodium soy sauce
- 2 tablespoons chopped cashews
Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.
Serves 4.
NUTRITIONAL INFORMATION: 152 calories, 6 grams fat, 0 milligrams cholesterol, 194 milligrams sodium, 22 grams carbohydrates, 6 grams protein.
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