Spicy Asian Vegetable Stir-Fry with Rice or Noodles
Recipe: #12125
February 19, 2014
Categories: Asian, Sunday Dinner, Wok/Stir-Fry, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Wine, more
"Sometimes I like something a little light to load up on veggies. This can easily be made with any kind of meat, shrimp, tofu, whatnot. The Hawaiian sweet soy sauce has a little sugar in it (doesn't say on the bottle but it is there)- you could use dark sweet soy/ketjap manis or just stir a little sugar into your regular soy sauce. Not sure of the soy sauce is vegan being sweetened, so I won't mark it as such."
Ingredients
Nutritional
- Serving Size: 1 (596.2 g)
- Calories 324
- Total Fat - 14.5 g
- Saturated Fat - 2 g
- Cholesterol - 9.6 mg
- Sodium - 1460.3 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 10.2 g
- Sugars - 10.9 g
- Protein - 10.2 g
- Calcium - 158.6 mg
- Iron - 3.3 mg
- Vitamin C - 138.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Mix the soy sauce, giner, garlic, sriracha, sesame oil, vegetable broth and cornstarch in a small bowl for the sauce.
Step 2
Heat oil in a wok pan or deep skillet; saute onion, carrot, broccoli and celery until semi-tender then add the slaw mix, bell pepper and mushrooms and cook until tender.
Step 3
Stir in the pea pods, and fresh peas along with the wine and let the wine evaporate off.
Step 4
Stir in the sauce mixture and cook for a minute or so until it thickens.
Step 5
You can serve this with white rice or another way is to cook up some Chinese noodles and toss the stir-fry with that for a type of lo-mein.
Tips
- Wok or skillet.