Black Mushroom Cantonese Stir-Fry
Love going out for Chinese food? Recreate this favorite dish at home in no time!
Makes 2 servings
1/2 cup water
2 cups cooked rice
2 tablespoons low-sodium soy sauce
1/2 cup sugar snap peas
1/2 cup bamboo shoots
8 fresh shiitake mushrooms, sliced
3 garlic cloves, minced
1/2 yellow onion, thinly sliced
3 small hot dried red chili peppers
2 teaspoons cornstarch
2 tablespoons coarsely chopped almonds, for garnish
Mix together the water and corn starch. Heat a wok to high. Add the dried red peppers and sauté them for 10 seconds. Add the onion and garlic and sauté for 30 seconds or until the onion just softens. Add the shiitakes and sauté for 30 more seconds. Add in the bamboo shoots, sugar snap peas, and soy sauce. Add the water–/cornstarch mix and reduce the heat to a simmer. Simmer this for 5 minutes. Serve each portion over rice and garnish the top with a small amount of the chopped almonds.
Making It Simple: Sauté the mushrooms, onion, bamboo shoots, sugar snap peas, garlic, and peppers all at the same time over medium-high heat. After 2 minutes, add the sauce and corn starch mixture.
Per serving: 309 calories; 3 g fat; 0 g saturated fat; 9%
calories from fat; 0 mg cholesterol; 11 g protein; 66 g
carbohydrates; 9 g sugar; 8 g fiber; 547 mg sodium; 0 mg calcium; 0 mg iron; 0 mg vitamin C; 0 mcg beta-carotene; 0 mg vitamin E
Source: 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; Recipe by Jason Wyrick of Vegan Culinary Experience
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.