Ingredients
Scale
- 3 tablespoons low-sodium soy sauce
- 1/2 cup low-sodium vegetable stock
- 1 teaspoon cornstarch
- 2 teaspoons sesame oil
- 1/2 pound shiitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon fresh ginger, minced
- 1 garlic clove, minced
- 1 large carrot, grated
- 1 cup sugar snap peas or snow peas
- 2 scallions, chopped
- 2 cups cooked brown rice
- Toasted sesame seeds (optional)
Instructions
-
Prepare the sauce
In a small bowl, whisk together the soy sauce, vegetable stock, and cornstarch. Set aside. -
Heat the pan
Heat sesame oil in a large skillet or wok over medium-high heat. -
Cook the mushrooms and aromatics
Add the shiitake mushrooms, bell pepper, ginger, and garlic. Stir-fry for about 5 minutes, stirring constantly. -
Add remaining vegetables
Stir in the grated carrot, snap peas, and scallions. Cook for another 2 minutes, continuing to stir. -
Add the sauce
Pour in the soy sauce mixture and cook for about 2 minutes until the sauce comes to a boil and thickens. -
Serve
Spoon the stir fry over cooked brown rice and sprinkle with toasted sesame seeds if desired.
Notes
- Prep all vegetables before heating the pan—stir fries cook quickly.
- For extra protein, add tofu, chicken, or shrimp.
- Substitute vegetables like broccoli, bok choy, or zucchini depending on what you have available.
- If you like heat, add a pinch of red pepper flakes or chili paste to the sauce.
