Vegetarian Stir-Fry

This 30-minute vegetable side-dish version is both colorful and fresh-tasting. Add 2 cups cooked chicken to make it an instant main dish.

Recipe from Midwest Living
Shop Kitchen ▾
  • 1/2 cup dry sherry
  • 2 tablespoons vegetarian oyster sauce or oyster sauce
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon salt
  • 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
  • 3 cups hot cooked rice
  • 1 green onion, thinly sliced (optional)
  • 1 tablespoon toasted sesame seeds*
For sauce, in a small bowl, combine sherry, oyster sauce, sesame oil and salt. Set aside.
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.
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.


  • *

    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
Back to Top