Asian mushroom stir-fry
10
PersonalPoints™ per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
This is a hearty, fun stir-fry that you'll find yourself making as an easy dinner. It features sautéed mushrooms, bok choy, celery, and garlic, as well as a simple sauce of soy sauce, white vinegar, and cornstarch. You'll love the garnish of bean sprouts, chopped scallions, and chili sauce that helps tie everything together. Feel free to use whatever crunchy veggies or fresh herbs you have on hand for this versatile stir-fry. When you're shopping for this recipe, try exploring 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, or try looking for them online.
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