Prep 5 mins
Cook 5 mins
I'm fasting meat, but if you want you can add any kind of cooked meat. I'm adding this recipe so I can track my calories. It's surprisingly tasty. Serve over rice, spooning some of the extra broth over the rice.
- 1 tablespoon olive oil
- 2 teaspoons garlic (Minced)
- 2 tablespoons soy sauce
- 1⁄4 cup chicken broth
- 1 (1 lb) bag stir fry vegetables (bok choy, broccoli, snap peas, celery, cabbage)
- 3 1⁄4 ounces shiitake mushrooms
- Heat oil in pan on med high heat. Add garlic and saute until fragrant, 10 seconds. Add chicken broth and soy sauce, then add all the stir fry veggies and the mushrooms. Cook on high until crisp tender. Broth should have reduced a bit.
Super easy, basic stir fry that I can whip up in no time when I don't have a particular side dish planned. The amount of soy sauce is perfect, as it adds flavor without over-powering the vegetables. I didn't find shiitake mushrooms at the grocery store, but the frozen veggies I had already contained mushrooms, so I bought some fresh baby bok choy instead and threw that in. This made an easy, quick lunch along with marinated chicken breasts for my sick DS and I. Thanks Dover! Made and enjoyed for Fall 2011 Pick A Chef. You've been adopted! :D http://www.food.com/bb/viewtopic.zsp?t=363796&postdays=0&postorder=asc&start=0
This was sooooo easy and quite tasty. I followed the instructions even went and had frozen stir-fry vegies in the freezer. Next time I might use some fresh but when you're in a hurry this is simple and delicious. Made for Fall Pick a Chef 2011.
This was a tasty side dish. I didn't even use the chicken broth (I forgot) and it was very good. Will keep this in mind when I can't think of anything to eat for a side dish. Made for Fall PAC 2011.