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Japanese Stir-Fry

Yield: Serves 4.



Serve this recipe as a side dish. Serve it with rice and grilled chicken for a light meal.

2 teaspoons canola oil
3/4 cup snow or sugar peas
1/4 cup chopped green onions
1 cup sliced mushrooms
1 cup broccoli florets
1 cup shredded cabbage
1/4 teaspoon ground ginger
2 tablespoons light soy sauce

Heat a large, nonstick skillet over medium-high heat. Add the canola oil and sauté the onions for one minute. Add the rest of the vegetables and sauté until crisp-tender, about 3-5 minutes. Season with ginger and light soy sauce.