Vegetable stir-fry

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.

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.

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