Asian Inspired Stir Fry*

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, sliced vertically
  • 3 carrots, peeled and sliced diagonally
  • 1 red bell pepper, seeded and sliced
  • 3 cups broccoli flowerets
  • 2 cups asparagus, cut diagonally into 1 inch pieces
  • 1 cup shiitake mushrooms, stems removed and sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons finely chopped fresh ginger root
  • 3 tablespoons low sodium soy sauce or gluten free tamari sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • 2 teaspoons sesame oil
  • 1/4 teaspoon red chili flakes or as desired
  • 1 teaspoon cornstarch, dissolved in 2 tablespoon of cold water
  • 1 cup diagonally sliced scallions,
  • *Meets Cardiac Rehab guidelines.

Preparation

  1. In a large wok or skillet, heat oil over medium-high heat. Add onions and cook for about a minute or two. Then at 1-2 minute intervals add the carrots, bell peppers, broccoli, asparagus, and shiitake mushrooms, stirring frequently to promote even cooking
  2. Add garlic, ginger, soy sauce, vinegar, honey, sesame oil and chili flakes and stir, cooking until vegetables are crisp-tender as desired. Remove skillet from heat and add dissolved cornstarch mixture. Return to heat and cook until slightly thickened and glossy, stirring to coat vegetables with the glaze.
  3. Top with sliced scallions. Delicious served with a bit of cooked brown rice, quinoa or millet.

Categories

  • Dinner
  • Vegetable
  • Dairy Free
  • Gluten Free
  • Quick and Easy
  • Vegetarian
  • Cardiac Rehab
  • MHealthy

Nutrition Information

Serves
6
Calories
218.00
Total Fat (g)
4.00
Saturated Fat (g)
0.00
Sodium (mg)
232.00
Total Carbohydrates (g)
45.00
Dietary Fiber (g)
9.00
Protein (g)
7.00