10-15 white button head mushrooms
1 can of bamboo shoots
1 can of water chestnuts
5-6 stalks of green onions
2 red peppers
(you can substitute and use whatever vegetables you like - try snow peas and/ sprouts)
1 cup of vegetable broth/stock (low sodium)
1 tablespoon of sesame oil
2 tablespoons of chopped garlic
4 tablespoons of hoisin sauce
3 tablespoon of rice wine vinegar
1 tablespoon of corn starch
3-4 tablespoon of low sodium soy sauce
1 -2 tablespoons of chilli oil (depending on how spicy you like it)
3 tsp of madras curry powder
White or black sesame seeds
2) Add the oil to wok and heat on high, add onions and garlic and saute onions until translucent.
(if you are making shrimp or tofu, add only 1/2 tablespoon of the oil and add shrimp/tofu. Cook shrimp/tofu until browned and remove and set aside and then continue with step 2).
4) Add the mixed sauce you created in step 1 and cook on high for about 5-7 mins.
(if you were making shrimp or tofu then you can add the cooked shrimp or tofu after step 4.
5) I add the hot chilli oil after i take some out for my kids as they don't like it very spicy. If you don't have to worry about this then you can add the chilli oil to the sauce mixture in step 1.
serve with rice or i like to have these in romaine lettuce wraps/boats.
Calories (without garnishes & shrimp): 88, Carbs: 12, Fat: 3, Protein: 4, Sodium: 139, Sugar: 5