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Triple Mushroom and Carrot Medley

By: Robyn Webb  
"A flavorful stir-fry for all you mushroom lovers out there! Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (2)

Rate/Review | 227 people have saved this

 

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Original Recipe Yield 6 servings/ serving size 1/2 cup
 

Ingredients

  • 1 1/2 teaspoons sesame oil
  • 1 cup fresh sliced shiitake mushrooms
  • 1 cup fresh sliced mushrooms
  • 1/2 cup canned mushrooms
  • 1/2 cup sliced carrots
  • 2 tablespoons light soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon honey
  • 1/2 cup low sodium, low fat vegetable broth
  • 1 tablespoon thinly sliced green onion

Directions

  1. In a wok over high heat, heat the oil. Add the mushrooms and saute for 4 minutes. Add the carrots and saute for 3 minutes.
  2. Add soy sauce, sherry, honey, and vegetable broth to the wok. Cover and steam for 2 minutes. Garnish with green onions.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 48 | Total Fat: 1.3g | Cholesterol: 0mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 11, 2004 by Ozzyzmommy 
THIS WAS SO GOOD... MYSELF AND MY HUSBAND JUST LOVED IT... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2006 by M. 
Loved it, and my family loved it! Didn't change a thing. Next time I might add more shitake,... MORE

 
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