Chinese Carrot and Mushroom Stir-Fry

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