Colorful Vegetable Teriyaki

If you prefer to use frozen vegetables instead of fresh, you may have to increase your cooking time to allow for thawing.

Serves 4

228 calories

1g fat

55g carbohydrates

9g protein

379mg sodium

10g fiber

Ingredients

1 cup broccoli florets

1 cup sugar snap peas

½ cup sliced water chestnuts, drained

½ cup baby corn, drained

1 cup cauliflower, in chunks

1 cup shiitake mushrooms,

sliced

1/3 cup low-sodium teriyaki

sauce

1. Coat a skillet with nonstick spray. Add all ingredients, except teriyaki sauce, to skillet.

2. Cook vegetables for 15 minutes on medium high or until broccoli is tender. Pour teriyaki on veggies and simmer for 3 minutes.

More about Mushrooms

Did you know that shiitake mushrooms traditionally sprout off of logs? They’re the most common type of mushroom used in Asian dishes, and they add a deep flavor and chewy texture. If you prefer an even more intense flavor from your mushrooms, buy your shiitake mushrooms dried instead of fresh.