Name: Chinese Vegetable Stir-Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian, Chinese
Ingredients: ⅓ cup soy sauce; 3 tablespoons water; 2 tablespoons dry sherry or Chinese rice wine; 1 teaspoon sesame oil; 2 teaspoons sugar; 1 tablespoon cornstarch; ¼ teaspoon red pepper flakes; ¼ teaspoon dry mustard; 2 tablespoons vegetable oil; 1 pound broccoli, cut into 1-inch florets (or ¾ pound florets); 7 ounces shiitake mushrooms, stems removed and thinly sliced; 1 red bell pepper, thinly sliced; 3 cloves garlic, finely chopped; 3 scallions, thinly sliced, white/light green and dark green parts separated; 1 tablespoon grated fresh ginger (see note)

Chinese Vegetable Stir-Fry

Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.

Servings: 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes

Ingredients

⅓ cup soy sauce
3 tablespoons water
2 tablespoons dry sherry or Chinese rice wine
1 teaspoon sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
2 tablespoons vegetable oil
1 pound broccoli, cut into 1-inch florets (or ¾ pound florets)
7 ounces shiitake mushrooms, stems removed and thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/light green and dark green parts separated
1 tablespoon grated fresh ginger (see note)

Instructions

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Nutrition Information

Per serving (4 servings)
Serving size: About 1-1/4 cups
Calories: 173
Fat: 9 g
Saturated fat: 1 g
Carbohydrates: 20 g
Sugar: 7 g
Fiber: 5 g
Protein: 7 g
Sodium: 1240 mg
Cholesterol: 0 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.