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4 servings
suggest servings
| 1/2 | teaspoon | chili pepper flakes | or red chili flakes |
| 2 | teaspoons | soy sauce | |
| 1 | tablespoon | sherry | dry |
| 2 | teaspoons | sesame oil | |
| 8 | ounces | tofu | pressed, cut into 1/4 inch slices |
| 1/4 | cup | vegetable oil | |
| 1 | tablespoon | ginger | fresh, chopped |
| 1 | each | garlic | clove, chopped |
| 1 1/2 | cup | mushrooms | sliced |
| 2 | each | onions | green, sliced on the diagonal |
| 2 | each | celery | stalks, sliced on the diagonal |
| 1 | each | zucchini | small, sliced |
| 2 | cups | bok choy | chopped |
| 1 | tablespoon | soy sauce | |
| 1 | tablespoon | sesame oil | |
| 1/2 | teaspoon | chili pepper flakes | |
| 1 | tablespoon | cornstarch | dissolved in 2 tb water |
| 1 | x | oriental noodles | as needed or rice |
VARIATION: Serve over rice instead of noodles.
MARINADE:
In a small mixing bowl, combine all the marinade ingredients (the first four ingredients).
Add the tofu and let it sit about 15 minutes.
VEGETABLES: Meanwhile slice all the vegetables and prepare the sauce by combining all the sauce ingredients in a small mixing bowl.
Heat the oil in a wok and fry the marinated tofu until it is golden on all sides.
Remove, place on paper towels and pat dry to remove excess oil.
Pour excess oil out of the wok. Stir fry the vegetables in the order in which they appear listed above.
Be careful not to overcook.
At the last minute, pour the sauce over the cooked vegetables and add the tofu.
Mix gently. Serve over oriental style noodles.
VARIATION: Serve over rice instead of noodles.
Excellent quick recipe with lots of possible variations depending on what's in the cupboard.
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| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 3.0g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 412mg | 17% |
| Total Carbohydrate 13.0g | 4% |
| Dietary Fiber 3.0g | 12% |
| Sugars 4.0g | |
| Protein 7.0g | 15% |
| Vitamin A | 5% | Vitamin C | 24% | |
| Calcium | 24% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Aside from great food, Thanksgivings also involve teamwork. Everyone can pitch in and try to help out the one aunt and uncle who are hosting the dinner. ...
This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.
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