Tags

, , , ,

SHANGHAI STIR FRY

153

INGREDIENTS  (Serves 4)

  • 2 cup(s) bok choy
  • 1 cup(s) peas, sugar snap
  • 2 cup(s) broccoli slaw mix
  • 1 cup(s) mushrooms, shiitake
  • 2 medium pepper(s), red, bell, diced
  • 1 can(s) water chestnuts, canned, (small can), sliced
  • 1 tablespoon ginger root, minced
  • 1 1/2 cup(s) vegetable broth
  • 2 tablespoon scallion(s) (green onions), chopped
  • 1 tablespoon mustard, wasabi
  • 2 tablespoon soy sauce, less sodium

PREPARATION

Coat a nonstick skillet with oil spray. Add the mushrooms, peppers and sauté for two minutes. Add the broccoli slaw.

Slowly, add as much vegetable broth as needed to keep from burning. Then add the ginger, water chestnuts, and scallions, and continue to sauté until vegetables are soft, but still somewhat crunchy.

In a small bowl, mix the wasabi mustard, soy sauce, and vegetable broth to form a sauce. Pour into a pan, and keep on low heat for about a minute.