Crunchy veggies with a savory, nutty, lightly sweet sauce…this simple vegetable dish is surprisingly satisfying. A sharp knife or a mandolin makes quick work of the vegetables and gets it on the table in 15 minutes or less.
See Also
Chinese Mu Shu Vegetables - Global Citizens AssociationWhat Is Daikon? The Crispest, Coolest Vegetable We KnowMoo Shu PorkWhat Is Hoisin Sauce and How Do You Make It At Home?This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate athealthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 2 tsp. reduced-sodium soy sauce
- 1 tsp. hoisin
- ½ tsp. toasted sesame oil
- 1 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
- 6 cups julienned vegetables (like cabbage, carrots, celery, bell pepper, and scallions)
Instructions
- In a small bowl, whisk together the soy sauce, hoisin, and sesame oil.
- Heat a large wok or pan over high heat. Add the neutral oil and stir-fry the vegetables until tender-crisp, 2-3 minutes.
- Drizzle with the soy-hoisin mixture and stir-fry to combine.
Nutrition Information
Per serving (1 cup):
- Calories: 90
- Total fat: 4.5 g
- Sat fat: 0.5 g
- Carbs: 11 g
- Fiber: 4 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 170 mg
