Photo of Asian Mushroom Stir-Fry by WW

Asian Mushroom Stir-Fry

PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
Explore an Asian produce market for Chinese celery or celery tops. But if you can't find them, regular chopped celery will work just as well.


Uncooked fettucine

12 oz

Fresh mushroom(s)

1 pound(s), assorted, sliced

Uncooked cabbage (all varieties)

1 cup(s), chopped, bok choy, thinly sliced

Uncooked celery

1 cup(s), Chinese celery or celery tops, chopped

Garlic clove(s)

3 clove(s), medium

Soy sauce

2 tbsp(s)


1½ tbsp(s), white

Canned chicken broth

¾ cup(s)

Fresh basil

¾ tbsp(s)

Uncooked bean sprouts

1 cup(s)

Uncooked scallion(s)

¼ cup(s), sliced


2 tbsp(s)

Chili sauce

1 tbsp(s), or to taste


  1. Cook noodles in a large pot of boiling water until al dente.
  2. Spray a large, nonstick wok or skillet with cooking spray. Over high heat sauté mushrooms, bok choy, celery and garlic in 3 or 4 batches until bok choy is well-wilted, setting each batch aside as it¿s cooked.
  3. In a small bowl, stir together soy sauce, vinegar and cornstarch.
  4. Return all vegetables to wok and stir in soy sauce mixture, chicken broth and basil leaves. Cook over high heat just until basil wilts. Stir in noodles.
  5. Garnish with bean sprouts, scallions and chili sauce and serve hot.