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 (240 ml) black beans, drained and rinsed
- 1 cup (240 ml) broccoli slaw
- 2 cups (480 ml) fresh spinach
- 1 piece dried red chili pepper, minced
- 2 tbsp (20 g) chopped almonds
- 2 tbsp (30 ml) pickled ginger, chopped
- 8 oz (225 g) whole grain linguine noodles
- 2 tbsp (30 ml) canola or vegetable oil
- 2 tbsp (30 ml) ponzu sauce
- 1 tbsp (15 ml) 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