Stir-fried Vegetables

Name: Stir-fried Vegetables
Prep time: 4 min
Cook time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Global
Ingredients: 5 young asparagus spears, cut into 1 1/2-to 2-inch lengths; 237 milliliters each red and yellow bell pepper strips, cut into 1-inch chunks; 1 serving Freshly ground black pepper; 0 mediums bok choy, cut into 1-inch chunks; 6 broccoli florets; 79 milliliters Wolfgang PuckÂ® Free Range Roasted Chicken Stock, heated; 1 larges Japanese eggplant, cut into 6 or 7 slices; 237 milliliters oyster mushrooms, whole or cut in half, depending upon size; 1 Tbsp peanut oil; 1 serving salt; 237 milliliters shiitake mushrooms, whole or cut in half, stems removed (stems can be added to stocks for flavor); 113 grams Chinese snow peas, cut into 1-inch chunks; 1 Tbsp soy sauce

Stir-fried Vegetables is a gluten free, dairy free, and vegetarian recipe with 1 servings. One serving contains 452 calories, 24g of protein, and 18g of fat. This recipe covers 60% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 4 minutes. If you have shiitake mushrooms, japanese eggplant, pepper, and a few other ingredients on hand, you can make it.