Happy Family Stir-Fry

Martin Yan Recipe

Stir fry is one of the most iconic Asian dishes, and is very versatile for using different vegetables to suit your taste. You can add carrots or green beans or almost any vegetables you happen to have them in your refrigerator.

That’s why Martin Yan named this dish the Happy Family Stir Fry. You can change the ingredients to your tastes to create the dish that makes your family the happiest.

Prep/Cook Time: 50 Minutes

Ingredients

Sauce

• ¼ cup low-salt chicken broth
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• 6 dried black mushrooms
• 1 tablespoon cooking oil
• 2 thin slices ginger, julienned
• 1 clove garlic, minced
• ½ small onion, thinly sliced
• 1 cup fresh button mushrooms, sliced
• 1 red bell pepper, sliced
• 1 Japanese or Chinese eggplant, cut into 1-inch cubes
• 2 cups baby bok choy leaves, washed
• ¼ cup low-salt chicken broth
• ½ pound sugar snap peas, trimmed
• 1 teaspoon cornstarch dissolved in 2 teaspoons water

Directions

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems. Thinly slice the caps; set aside. Combine the sauce ingredients in a small bowl.
   
2. Place a wok or stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger, garlic and onion; stir-fry for 30 seconds. Add the black mushrooms; stir-fry for 1 minute. Add the button mushrooms, red bell pepper, eggplant, bok choy and chicken broth; cover and cook for 2 minutes.
   
3. Add the sugar snap peas; cover and cook until the peas are crisp-tender, about 1 minute. Add the sauce and cornstarch solution; cook, stirring, until the sauce boils and thickens.

Nutritional Information

Per serving: 53 calories; 1 g fat (0 g sat); 3 g fiber; 10 g carbohydrates; 3 g protein; 0 mcg folate; 0mg cholesterol; 4 g sugars; 0 g added sugars; 4,669 IU vitamin A; 24 mg vitamin C; 27 mg calcium; 0 mg iron; 405 mg sodium; 213 mg potassium