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Asian Style Vegetable Stir-Fry
Source: dLife

Vegetable stir-fry with an Asian style sauce.

Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 169.1
Total Carbs 16.7 g
Dietary Fiber 4.7 g
Sugars 2.6 g
Total Fat 8.1 g
Saturated Fat 0.6 g
Unsaturated Fat 2.5 g
Potassium 277.9 mg
Protein 7.5 g
Sodium 149.7 mg
Dietary Exchanges
1 1/2 Fat , 3 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 oz  dried shiitake mushrooms
0 1/4 cup  cold water
1 tbsp  low sodium soy sauce
2 each  medium garlic cloves
1 1/2 tsp  fresh ginger root
2 tbsp  canola oil
2 cup  chopped bok choy
1 each  medium red bell peppers
0 1/2 each  fresh carrots
1 cup  fresh broccoli florets
1 cup  snow peas
  1. In small bowl, place dried mushrooms.
  2. Boil water. Pour over mushrooms. Let sit 30 minutes to rehydrate.
  3. Put the mushrooms in a heatproof bowl and pour the boiling water on top. Let sit for 30 minutes.
  4. Remove mushrooms from water. Chop.
  5. Strain mushroom liquid through fine sieve. Reserve liquid in small bowl.
  6. Add soy sauce, garlic, and ginger root to mushroom liquid.
  7. In wok or large skillet, heat oil over medium-high. Add mushrooms, bok choy, red pepper, carrots, and broccoli. Stir fry 3 minutes.
  8. Reduce heat and add the mushroom sauce. Continue cooking until the sauce thickens and vegetables are still crisp.

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