Vegetable and shiitake stir-fry with soy and ginger
Total time45 min Preparation and possible waiting 25 min · Cooking 20 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 45 min Preparation and possible waiting 25 min · Cooking 20 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 22 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Method
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Halve the Brussels sprouts. Boil for 5-6 minutes in the 1500 g water until beginning to soften, then drain. Discard the water and let the sprouts dry in the colander.
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Cut the onion, green pepper, red pepper and yellow pepper into 3 cm strips. Cut the carrot into thin matchsticks and slice the shiitake; do not use woody stems.
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Work in two batches so the frying pan is not crowded. For each, heat 20 g oil and add half the ginger and chopped vegetables, including the mushrooms.
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Put the whole chilli in the first batch and remove it at the end. Stir-fry each batch for 6-8 minutes until the mushrooms are cooked and the vegetables tender but firm.
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Return both batches to the pan, add the sprouts and all the soy sauce. Toss for 2 minutes to heat through.
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Serve on four plates and scatter with the sesame and parsley. Taste before any additional seasoning.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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