Classic mixed vegetable stir-fry
1
Points® value
Total Time
29 min
Prep
25 min
Cook
4 min
Serves
6
Difficulty
Easy
This veggie side dish would partner well with baked or seared fish or chicken to make a light Asian-inspired meal. Look for fresh, firm water chestnuts in the produce section of Asian markets. Rinse well and peel like an apple with a paring knife. If freshwater chestnuts are not available, use jicama instead. Halve any large broccoli florets. This recipe is a template for how to stir-fry vegetables with hard, medium-hard and soft textures. Blanching “hard” broccoli enables it to be stir-fried together with “medium hard” shiitake mushrooms, water chestnuts and “soft” cherry tomatoes. You can substitute button mushrooms for the shiitake mushrooms.
Ingredients
Broccoli
5 cup(s), chopped, small florets, trimmed, cut into 2-inch pieces
Fat free chicken broth
2 Tbsp, or vegetable broth
Sherry wine (dry)
2 Tbsp
Low sodium soy sauce
1 Tbsp
Cornstarch
1 tsp
Peanut oil
4 tsp, or vegetable oil
Minced ginger
1 Tbsp
Red pepper flakes
¼ tsp
Shiitake mushroom
6 medium, stems removed, caps halved
Water chestnut
½ cup(s), fresh variety, peeled and cut into 1/4-inch-thick rounds
Grape tomatoes
1 cup(s), or cherry tomatoes, halved
Table salt
½ tsp