Nutrition Information (per serving)
2 tsp canola oil
¼ cup chopped red onion
¼ cup thinly sliced red and yellow bell peppers
3/4 cup snow peas
½ cup broccoli florets
¼ cup sliced shiitake mushrooms
½ cup shredded napa cabbage
½ cup shelled edamame
⅓ cup Mongolian BBQ Sauce
1 cup cooked brown rice
- Heat wok until hot and add oil. Add vegetables in order they appear and cook for 30 seconds after each addition. Vegetables should be tender but still a little crisp.
- Add sauce and toss to coat vegetables. Serve 1½ cups vegetables over ½ cup brown rice.