Preparation time: 10 min Servings: 4
Cooking time: 5 min
Ingredients:
2 tbsp vegetable broth
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
8-3/4 oz flat mushrooms, sliced
1/2 lb canned bamboo shoots, drained
6-1/4 oz carrots, cut into strips
1 green bell pepper, cored, deseeded and cubed
2 tbsp sesame oil
Cooking Directions:
Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.
Nutritionist Recommended For:
Low Calories
Low Cholesterol
Cooking time: 5 min
Ingredients:
2 tbsp vegetable broth
2 tbsp low sodium soy sauce
2 tbsp hoisin sauce
8-3/4 oz flat mushrooms, sliced
1/2 lb canned bamboo shoots, drained
6-1/4 oz carrots, cut into strips
1 green bell pepper, cored, deseeded and cubed
2 tbsp sesame oil
Cooking Directions:
Heat the oil in a wok or large heavy-based frying pan. Add the carrot and green pepper and stir-fry for 1 minute. Add the mushrooms, cover and cook for 2 minutes, stirring occasionally. Add the bamboo shoots, then gradually stir in the soy sauce, hoisin sauce, and vegetable stock. Bring to the boil, simmer for 1 minute, then serve immediately.
Nutritionist Recommended For:
Low Calories
Low Cholesterol
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