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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Style Vegetable Stir-Fry

Source: dLife

Vegetable stir-fry with an Asian style sauce.

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 8.1 Fat, 3.3 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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Servings

Ingredients

2.0
2 oz dried shiitake mushrooms 0.25
0 1/4 cup cold water 1.0
1 tbsp low sodium soy sauce 2.0
2 each medium garlic cloves 1.5
1 1/2 tsp fresh ginger root 2.0
2 tbsp canola oil 2.0
2 cup chopped bok choy 1.0
1 each medium red bell peppers 0.5
0 1/2 each fresh carrots 1.0
1 cup fresh broccoli florets 1.0
1 cup snow peas

Directions

In small bowl, place dried mushrooms.
Boil water. Pour over mushrooms. Let sit 30 minutes to rehydrate.
Put the mushrooms in a heatproof bowl and pour the boiling water on top. Let sit for 30 minutes.
Remove mushrooms from water. Chop.
Strain mushroom liquid through fine sieve. Reserve liquid in small bowl.
Add soy sauce, garlic, and ginger root to mushroom liquid.
In wok or large skillet, heat oil over medium-high. Add mushrooms, bok choy, red pepper, carrots, and broccoli. Stir fry 3 minutes.
Reduce heat and add the mushroom sauce. Continue cooking until the sauce thickens and vegetables are still crisp.