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5
from 1 vote
Vegetable Stir-Fry Recipe with Endive & Shiitake Mushrooms
An easy stir-fry with flavors that will blow your mind. Endive and shiitake mushrooms blend perfectly in this healthy side dish.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Side Dishes
Cuisine:
Chinese
Keyword:
Vegetarian
Servings:
4
Servings
Calories:
69
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
2
teaspoons
canola oil
1
tablespoon
minced fresh ginger
3
cloves
garlic
minced
8
ounces
shiitake mushrooms
sliced
8
ounces
crimini or Baby Bella mushrooms, sliced
4
heads
endive
cut in half lengthwise, then sliced crosswise
1
tablespoon
+ 2 teaspoons soy sauce
¾
teaspoon
chili garlic sauce
Instructions
Heat the canola oil in a large nonstick skillet set over medium-high heat.
Add the ginger and cook, stirring, for 1 minute. Add the garlic and cook for additional 30 seconds.
Add the shiitake and crimini mushrooms, and cook until the mushrooms are almost soft, about 3 minutes.
Add the endive and cook until tender, about 2 minutes.
Stir in the soy sauce and chili-garlic sauce. Serve.
Notes
WW (Old Points) 3 / WW (Points+) 3
Nutrition
Serving:
0.25
of Stir-Fry
|
Calories:
69
kcal
|
Carbohydrates:
10
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
474
mg
|
Potassium:
563
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
15
IU
|
Vitamin C:
2.1
mg
|
Calcium:
24
mg
|
Iron:
0.8
mg