Asian Vegetable Stir Fry

Ingredients

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  1 tbsp or 15g

• Broccoli

  Flower clusters, raw

  1 cup flowerets or 71g

• Red bell pepper

  Sweet, raw

  ¹⁄₁₆ cup, chopped or 6g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Carrots

  Raw

  ¾ cup grated or 83g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Cashews

  Raw, Organic - Sage Valley

  33g

• Bok Choy

  Asian Items - Melissa's

  1 cups raw or 37g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 tbsp or 45g

• Soy sauce

  Low sodium, Shoyu

  3 tbsp or 48g

• Cornstarch

  1 tbsp or 8g

Directions

1. In a large skillet or wok, combine oil, water, broccoli, bell pepper, garlic and ginger. Cook on medium heat for 1 minute. Add carrots, mushrooms, cashews and cabbage and stir fry for 2 minutes.
2. Whisk together broth, soy sauce and cornstarch; add to vegetable mixture and stir fry for 2 minutes.
3. Serve alone or over rice or noodles.
4. Recipe by: RecipeGirl.com (source: https://www.recipegirl.com/asian-vegetable-stir-fry/)