Vegetarian Stir-Fry

Servings: 4

Total Time: 30 mins

Ingredients

• 1/2  cup 

  dry sherry
• 2   tablespoons 

  vegetarian oyster sauce or oyster sauce
• 2   teaspoons 

  toasted sesame oil
• 1/4  teaspoon 

  salt
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  1   tablespoon 

  cooking oil
• 3   

  medium carrots, cut into thin bias slices (1 1/2 cups)
• 2   

  medium stalks celery, cut into thin bias slices (1 cup)
• 4   ounces 

  fresh shiitake mushrooms, stems removed and sliced (1 3/4 cups)
• 1   

  medium red or green sweet pepper, cut into thin bite-size strips (1 cup)
• 3   

  green onions, cut into 1/2-inch pieces
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  3   cups 

  hot cooked rice
• 1   

  green onion, thinly sliced (optional)
• 1   tablespoon 

  toasted sesame seeds*

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Directions

1.

For sauce, in a small bowl, combine sherry, oyster sauce, sesame oil and salt. Set aside.

2.

Pour cooking oil in a wok or a 10-inch nonstick skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add carrots; stir-fry for 1 minute. Add celery and mushrooms; stir-fry for 2 minutes. Add sweet pepper and the 3 green onions; stir-fry for 1 1/2 to 2 minutes more or till vegetables are crisp-tender. Remove wok or skillet from heat.

3.

Stir sauce. Slowly and carefully add sauce to wok or skillet. Return to heat. Cook and stir till bubbly. Cook and stir 1 to 2 minutes more until sauce is slightly thickened. Serve immediately over hot cooked rice. Sprinkle with the remaining 1 thinly sliced green onion, if you like, and toasted sesame seeds. Makes 4 servings.

Note

• * To toast sesame seeds, spread a thin layer in a shallow baking pan. Bake in a 350 degree F oven for 7 to 10 minutes or till light brown, stirring once of twice.
  

Nutrition information

Per Serving: cal. (kcal) 326, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 52, fiber (g) 4, pro. (g) 6, vit. A (IU) 14188, vit. C (mg) 65, sodium (mg) 544, calcium (mg) 61, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet