By Mayo Clinic Staff

Dietitian's tip:

This is the ultimate clean-out-the-refrigerator meal. Try bean sprouts, sugar snap peas or snow peas. Add leftover grilled chicken, sauteed shrimp or tofu.

Number of servings

Serves 4

Ingredients

  1. 1 teaspoon sesame oil
  2. 1 medium onion, sliced
  3. 1 red bell pepper, chopped
  4. 1 green bell pepper, chopped
  5. 2 teaspoons chopped fresh ginger
  6. 1 (8-ounce) container button mushrooms, sliced
  7. 1 green onion, chopped
  8. 2 teaspoons chopped fresh garlic
  9. 1 crown broccoli, chopped into florets
  10. 1 large carrot, peeled and sliced into half-moons
  11. 1 tablespoon mirin
  12. 1 tablespoon reduced-sodium soy sauce
  13. 2 tablespoons chopped cashews

Directions

Heat a nonstick skillet over medium heat and add the sesame oil. When the oil becomes hot, add onion, peppers and ginger. Saute for 2 to 3 minutes. Add mushrooms, green onion and garlic. Once the vegetables are tender, add broccoli and carrots and place a lid over the pan for 2 to 3 minutes to steam the vegetables. Once tender, stir in mirin, soy sauce and cashews.

Nutritional analysis per serving

Serving size :1 cup

  • Calories 152
  • Total fat 6 g
  • Saturated fat 1 g
  • Trans fat 0 g
  • Monounsaturated fat 3 g
  • Cholesterol 0 mg
  • Sodium 194 mg
  • Total carbohydrate 22 g
  • Dietary fiber 4 g
  • Total sugars 11 g
  • Protein 6 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 19, 2016