Asian Mushroom Stir-Fry
10
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked fettucine
12 oz
Mushrooms
1 pound(s), assorted, sliced
Uncooked cabbage (all varieties)
1 cup(s), chopped, bok choy, thinly sliced
Celery
1 cup(s), Chinese celery or celery tops, chopped
Garlic clove
3 clove(s), medium
Soy sauce
2 tbsp(s)
Vinegar
1½ tbsp(s), white
Chicken broth
¾ cup(s)
Fresh basil
¾ tbsp(s)
Uncooked bean sprouts
1 cup(s)
Uncooked scallions
¼ cup(s), sliced
Cornstarch
2 tbsp(s)
Chili sauce
1 tbsp(s), or to taste
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.