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Triple Mushroom and Carrot Medley

Robyn Webb

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 277 mg
  • 11%

Based on a 2,000 calorie diet

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.
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Reviews

Ozzyzmommy
4

Ozzyzmommy

2/11/2004

THIS WAS SO GOOD... MYSELF AND MY HUSBAND JUST LOVED IT...

M.
3

M.

7/26/2006

Loved it, and my family loved it! Didn't change a thing. Next time I might add more shitake, and button mushrooms or other gourmet mushrooms and leave out the canned ones. It doesn't seem like it's enough to feed six though. I served it with Pork Lo Mein and Egg Rolls for a nice Asian meal. Flavor was excellent!

Duckrabbit
2

Duckrabbit

2/8/2010

I used 1.5 cups sliced white mushrooms and 1 cup portabello. It was wonderful!

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