Asian Mushroom Stir-Fry
- Total Time
- 0:50
- Prep
- 0:20
- Cook
- 0:30
- 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.
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uncooked fettucine12 oz
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fresh mushroom(s)1 pound(s), assorted, sliced
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uncooked cabbage (all varieties)1 cup(s), chopped, bok choy, thinly sliced
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uncooked celery1 cup(s), Chinese celery or celery tops, chopped
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garlic clove(s)3 clove(s), medium
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soy sauce2 Tbsp
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cornstarch2 Tbsp
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uncooked bean sprouts1 cup(s)
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vinegar1 ½ Tbsp, white
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canned chicken broth¾ cup(s)
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uncooked scallion(s)¼ cup(s), sliced
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chili sauce1 Tbsp, or to taste
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basil¾ Tbsp
- Cook noodles in a large pot of boiling water until al dente.
- 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.
- In a small bowl, stir together soy sauce, vinegar and cornstarch.
- 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.
- Garnish with bean sprouts, scallions and chili sauce and serve hot.