Low Fat Mushroom Stir-Fry
Whip up a flavorful and guilt-free meal with this Low Fat Mushroom Stir-Fry, a quick and easy recipe packed with vibrant vegetables and a savory umami-rich sauce. Fresh button mushrooms, crisp red bell pepper, tender broccoli florets, and sweet carrot strips come together in a sizzling skillet, enhanced by aromatic garlic and a perfectly balanced sauce featuring soy sauce, rice vinegar, and a hint of honey. This healthy stir-fry is a low-fat, high-flavor option that's ready in just 25 minutes, making it perfect for busy weeknights. Serve it on its own for a light meal or pair it with steamed rice or quinoa for added heartiness. With its minimal use of oil and nutrient-dense ingredients, this dish is a satisfying choice for anyone looking for a wholesome, vegetarian-friendly meal.
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Recipe Information
Ingredients
- 200 grams fresh button mushrooms
- 1 red bell pepper
- 150 grams broccoli florets
- 1 medium carrot
- 2 garlic cloves
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon cornstarch
- 3 tablespoons water
- 1 teaspoon sesame oil
- 2 green onions
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Clean the button mushrooms with a damp cloth and slice them thinly.
Core and slice the red bell pepper into thin strips.
Cut the broccoli into small florets.
Peel and cut the carrot into thin matchsticks.
Mince the garlic cloves.
In a small bowl, mix soy sauce, rice vinegar, honey, cornstarch, and water. Stir until the cornstarch is completely dissolved and set aside.
Heat a large non-stick skillet or wok over medium-high heat and add the sesame oil.
Add minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms, bell pepper strips, broccoli florets, and carrot matchsticks to the skillet. Stir-fry for about 5 minutes, or until vegetables are tender-crisp.
Reduce the heat to medium and pour the pre-mixed sauce over the vegetables. Stir continuously for another 2-3 minutes until the sauce thickens and all vegetables are well coated.
Season with salt and black pepper to taste.
Slice the green onions thinly and add to the stir-fry just before serving for a burst of freshness.
Serve immediately, either on its own or over cooked rice or quinoa.
Nutrition Facts
Calories |
332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1261 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
