Veggie Mushroom StirFry
This dinner recipe will be fun for you to stirfry up, and even more fun to eat!
- 1 cup cold water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon corn starch
- 1 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- ½ teaspoon Asian chili paste (optional)
- 1 tablespoon peanut oil
- 4 cups bite size broccoli florets (about ½ head)
- 1 red bell pepper, sliced thin
- 12 button mushrooms, halved if small or sliced if large
- 1 tablespoon chopped fresh ginger root
- 2 garlic cloves, chopped
- 1 small head coarsely chopped bok choy (about 2 cups chopped)
- 1 cup snow peas, trimmed
- 1 bunch scallions, root and 1 inch of green part trimmed and dis
- ½ cup bean sprouts
1. Whisk the water, soy sauce, corn starch, rice vinegar, sesame oil, and chili paste (if using) together in a small bowl, and set aside.
2. Heat a large nonstick skillet or a wok over high heat. When the pan is smoking hot, carefully add the peanut oil. Add the broccoli, bell pepper, and mushrooms and cook until the broccoli is bright green, 2 - 4 minutes. Push the vegetables aside to make a clearing in the center of the pan. Add the ginger and garlic and cook until just golden, about 1 minute. Stir in the bok choy and snow peas and cook until they are bright green but still retain some of their crunch, about 2 minutes.
3. Stir the reserved soy sauce mixture to recombine, then pour into the skillet, and bring to a boil. Add the scallions and beans sprouts and cook for one minute longer. Serve immediately.