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Vegetarian Stir-Fry
- Makes: 4 servings
- Start to Finish 30 mins
Ingredients
-
1/2
cup
dry sherry
-
2
tablespoons
vegetarian oyster sauce or oyster sauce
-
2
teaspoons
toasted sesame oil
-
1/4
teaspoon
salt
-
1
tablespoon
cooking oil
-
3
medium carrots, cut into thin bias slices (1 1/2 cups)
-
2
medium stalks celery, cut into thin bias slices (1 cup)
-
4
ounces
fresh shiitake mushrooms, stems removed and sliced (1 3/4 cups)
-
1
medium red or green sweet pepper, cut into thin bite-size strips (1 cup)
-
3
green onions, cut into 1/2-inch pieces
-
3
cups
hot cooked rice
-
1
green onion, thinly sliced (optional)
-
1
tablespoon
toasted sesame seeds*
Directions
- For sauce, in a small bowl, combine sherry, oyster sauce, sesame oil and salt. Set aside.
- Pour cooking oil in a wok or a 10-inch nonstick skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add carrots; stir-fry for 1 minute. Add celery and mushrooms; stir-fry for 2 minutes. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or till vegetables are crisp-tender. Remove wok or skillet from heat.
- Stir sauce. Slowly and carefully add sauce to wok or skillet. Return to heat. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more until sauce is slightly thickened. Serve immediately over hot cooked rice. Sprinkle with the remaining 1 thinly sliced green onion, if you like, and toasted sesame seeds. Makes 4 servings.
Note
- * To toast sesame seeds, spread a thin layer in a shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once of twice.
Nutrition Facts
(Vegetarian Stir-Fry)
Servings Per Recipe 4, calcium (mg) 61, carb. (g) 52, Fat, total (g) 8, vit. A (IU) 14188, iron (mg) 3, cal. (kcal) 326, vit. C (mg) 65, pro. (g) 6, fiber (g) 4, sodium (mg) 544, sat. fat (g) 1