Stir Fry with Mushrooms
Fizzy’s Tip: Be sure all the ingredients are portioned and ready before you start cooking: all the vegetables should be cut and all the seasonings should be measured out in cups. You can add 1 cup of cubed tofu or chicken, or ½ cup of whole almonds or cashews as an option. Serve with steamed rice.
- 1 cup cold water
- 2 tablespoons low sodium soy sauce
- 1 tablespoon corn starch
- 1 tablespoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1/2 teaspoon Asian chili paste (optional)
- 1 tablespoon peanut oil
- 4 cups bite size broccoli florets (about 1/2 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 discarded, remainder cut diagonally into one inch pieces
- 1/2 cup bean sprouts
- Whisk the water, soy sauce, corn starch, rice vinegar, sesame oil, and chili paste (if using) together in a small bowl, and set aside.
- 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.
- 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.