Broccoli, Snow Peas, and Shiitake Stir-Fry

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Broccoli, Snow Peas, and Shiitake Stir-Fry

 

Recipe By :Jennifer Snyder

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 reconstituted shiitake -- stems removed

2 cups hot water

1/2 cup reserved mushroom soaking liquid

2 tablespoons low-sodium soy sauce

1 teaspoon mirin or dry sherry

1 teaspoon honey

1 bunch fresh broccoli

2 tablespoons peanut oil

1/4 pound snow peas

1 tablespoon cornstarch

2 tablespoons cold water

 

Soak the shiitake in hot water for 30 minutes. Strain and reserve 1/2 cup of the

soaking liquid for the sauce, being careful not to pour off any grit that has

settled in the pan. Cut the caps in half and set aside. Mix the reserved soaking

liquid, soy sauce, rice wine, and honey in a small bowl, stirring to dissolve

the honey.

 

Rinse the broccoli and cut the tops into florets. Peel the stems and cut them

diagonally in 1/2-inch slices.

 

Place a wok over medium-high heat. When it is hot, add the peanut oil. When the

oil is hot, add the broccoli and mushrooms. Stir-fry 4 minutes, pour in the

sauce, and bring to a boil.

 

Cook 2 minutes and add the snow peas. While the vegetables are cooking, dissolve

the cornstarch in 2 tablespoons of cold water.

 

Pour into the wok and stir constantly until the sauce thickens, about 20

seconds.

 

Serve immediately.

 

Per Serving: Calories: 120, Protein: 3 gm., Fat: 7 gm., Carbohydrates: 10 gm.

 

 

 

 

 

 

Source:

" The Shiitake Way, Vegetarian Cooking with Shiitake Mushrooms "

Copyright:

" 1993 Jennifer Snyder "

 

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Per Serving (excluding unknown items): 96 Calories; 7g Fat (62.6% calories from

fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 311mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0