from Ali Slagle of NYTimes cooking
1. In a large skillet, heat the oil over medium-high heat until shimmering. Add the vegetables, ginger, and garlic and cook, stirring occasionally, until the vegetables are crisp-tender and browned in spots, about 7-10 minutes.
2. Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce as reduced, 10 to 15 minutes. Remover from the heat and stir in the basil.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 162 (46%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 0mg||0 %|
|Sodium 27.9mg||1 %|
|Potassium 1909.1mg||50 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 26.7g|
|Protein 10.5g||15 %|
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Calories per serving: 353
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