Description
This quick and easy vegetarian stir fry combines Asian mushrooms, fresh vegetables, and whole grain noodles for a healthy and satisfying meal.
Ingredients
Units
Scale
- 1 package Asian mushrooms
- 2 cloves garlic, minced
- 2 scallions, chopped (1 for cooking, 1 for garnish)
- 1 cup black beans, drained and rinsed
- 1 cup broccoli slaw
- 2 cups fresh spinach
- 1 piece dried red chili pepper, minced
- 2 tablespoons chopped almonds
- 2 tablespoons pickled ginger, chopped
- 8 ounces whole grain linguine noodles
- 2 tablespoons canola or vegetable oil
- 2 tablespoons ponzu sauce
- 1 tablespoon mirin
Instructions
- Bring a pot of water to a boil and cook the whole grain linguine noodles according to package instructions. Drain and set aside.
- Heat a wok or large skillet over high heat and add canola or vegetable oil.
- Add minced garlic and dried red chili pepper to the hot oil to infuse the flavors, stirring for about 30 seconds.
- Add a splash of ponzu sauce and mirin to the wok.
- Quickly add the Asian mushrooms and stir-fry for 2-3 minutes until they start to soften.
- Add the broccoli slaw and continue to stir-fry for another 2 minutes.
- Stir in the black beans and spinach, cooking until the spinach wilts, about 1-2 minutes.
- Add the cooked noodles to the wok, tossing everything together to combine well.
- Garnish with chopped almonds, pickled ginger, and the remaining chopped scallion before serving.
Notes
If you don’t have a wok, a hot skillet works just as well. The key to a good stir fry is cooking quickly over high heat. Feel free to substitute any vegetables you have on hand. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 8 grams
- Protein: 14 grams
- Cholesterol: 0 mg