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Asian Mushroom Stir-Fry

10
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
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

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 medium clove(s)

soy sauce

2 Tbsp

cornstarch

2 Tbsp

uncooked bean sprouts

1 cup(s)

vinegar

1½ Tbsp, white

canned chicken broth

¾ cup(s)

uncooked scallion(s)

¼ cup(s), sliced

chili sauce

1 Tbsp, or to taste

basil

¾ Tbsp

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 is 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.

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