• Serves
  • 152

Dietician's Tip: 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.


  • 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


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

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