From the Cook
From the Cook
From the Cook
From the Cook
1/5
Shiitake Veggie Stir Fry
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Instructions
1
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In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch, set aside.
2
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Heat the oil in a large skillet or wok over medium-high heat.
3
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Add the shiitake mushrooms, bell peppers, ginger, and garlic. Cook, stirring constantly, 5 minutes.
4
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Add the carrots, snap peas, and scallions and cook 2 more minutes, stirring constantly.
5
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Stir in the soy sauce mixture. Cook for 2 more minutes, until the sauce comes to a boil and thickens.
6
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Serve over brown rice and top with toasted sesame seeds.
My Calorie Intake
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Tips & Tricks (5)
- Mise en Place for Speed 🎯Prepare all ingredients before cooking—mince garlic and ginger, slice mushrooms, and cut vegetables into uniform sizes so you can execute the quick cooking without delays.
- Dry Your Mushrooms First 🍄Pat shiitake mushrooms completely dry with paper towels before cooking to achieve a beautiful golden sear instead of steaming them from excess moisture.
- The Cornstarch Slurry Secret ✨Mix cornstarch with cold vegetable stock to create a slurry, then add it at the very end to create a silky sauce that coats vegetables without making them soggy.
- Stagger Your Vegetables 🥕Add vegetables in stages based on cooking time—carrots first (2 min), then peppers and mushrooms (2 min), finishing with snap peas and scallions (1 min)—to maintain perfect crunch.
- Toasted Sesame Oil Finish 🤎Add sesame oil in the final 30 seconds and sprinkle toasted sesame seeds just before serving to preserve their nutty aroma and prevent bitterness from cooking heat.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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