Spicy Asian Vegetable Stir-Fry with Rice or Noodles
Created by Sue on February 19, 2014
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #12125
Ingredients
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 cup broccoli, chopped
- 1/2 cup celery, chopped
- 3 cups prepared coleslaw mix, chopped (Asian style slaw or cabbage mix)
- 1 cup red bell pepper, chopped
- 8 ounces crimini mushrooms, quartered
- 1 cup snow pea pods
- 1/2 cup fresh green peas (or frozen peas)
- 2 tablespoons oil (coconut oil or peanut oil)
- 2 tablespoons white wine
- 2 tablespoons soy sauce (Hawaiian sweet soy sauce)
- 1 tablespoon gingerroot, grated
- 1 tablespoon fresh garlic, chopped
- 2 teaspoon sriracha sauce
- 1 teaspoon dark sesame oil
- 1 cup vegetable broth
- 2 teaspoons cornstarch
- Cooked white rice or cooked Chinese noodles/ramen
How to Make
-
Step 1: Mix the soy sauce, giner, garlic, sriracha, sesame oil, vegetable broth and cornstarch in a small bowl for the sauce.
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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.
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Step 3: Stir in the pea pods, and fresh peas along with the wine and let the wine evaporate off.
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Step 4: Stir in the sauce mixture and cook for a minute or so until it thickens.
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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.
Nutritional Facts
- 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