This is the ultimate clean-out-the-refrigerator meal. Try bean sprouts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu.

Serves 4

Ingredients:

       
  • 1 teaspoon sesame oil
  •    
  • 1 medium onion, sliced
  •    
  • 1 red bell pepper, chopped
  •    
  • 1 green bell pepper, chopped
  •    
  • 2 teaspoons chopped fresh ginger
  •    
  • 1 (8-ounce) container button mushrooms, sliced
  •    
  • 1 green onion, chopped
  •    
  • 2 teaspoons chopped fresh garlic
  •    
  • 1 crown broccoli, chopped into florets
  •    
  • 1 large carrot, peeled and sliced into half-moons
  •    
  • 1 tablespoon mirin
  •    
  • 1 tablespoon reduced-sodium soy sauce
  •    
  • 2 tablespoons chopped cashews

Directions:

Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.

Nutritional Analysis (per serving)

Serving size: 1 cup
  • Total carbohydrate: 22 g
  • Dietary fiber: 4 g
  • Sodium: 194 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 3 g
  • Total fat: 6 g
  • Cholesterol: 0 mg
  • Protein: 6 g
  • Calories: 152
  • Fats: 1/2
  • Nonstarchy vegetables: 2
Last Updated: 2016-04-19
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