Classic Mixed Vegetable Stir-Fry
1
Points®
Total time: 29 min • Prep: 25 min • Cook: 4 min • Serves: 6 • Difficulty: Easy
Look for fresh, firm water chestnuts in the produce section of Asian markets. Rinse well and peel like an apple with a paring knife. If fresh water chestnuts are not available, use jicama instead.
Ingredients
Broccoli
5 cup(s), small florets, trimmed, cut into 2-inch pieces
Fat free chicken broth
2 tbsp(s)
Dry sherry
2 tbsp(s)
Low sodium soy sauce
1 tbsp(s)
Cornstarch
1 tsp(s)
Peanut oil
4 tsp(s)
Minced ginger
1 tbsp(s)
Crushed red pepper flakes
¼ tsp(s)
Fresh shiitake mushroom
6 medium, stems removed, caps halved
Water chestnuts
½ cup(s), fresh variety, peeled and cut into 1/4-inch-thick rounds
Grape tomatoes
1 cup(s), halved
Table salt
½ tsp(s)
Instructions
1
In a medium saucepan, bring 3 c water to a boil over high heat; add broccoli. Cook, stirring, 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shaking well to remove excess water.
2
In a small bowl, combine broth, sherry, soy sauce and cornstarch.
3
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact; swirl in oil. Add ginger and red pepper flakes; stir-fry 10 seconds or until aromatics are fragrant. Add broccoli, shiitake mushrooms and water chestnuts; stir-fry 1 minute. Add cherry tomatoes; stir-fry 15 seconds or until just combined. Sprinkle on salt.
4
Re-stir sherry mixture and swirl into wok; stir-fry 1 minute or until vegetables are crisp-tender and tomatoes have wilted.
5
Serving size: 3/4 c
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