Stir-Fried Vegetables with Tofu
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sesame oil
|
|
| 2 | medium |
green bell peppers
diced |
|
| 1 | large |
celery stalks
diagonally sliced |
*
|
| 2 | each |
garlic cloves
|
|
| 1 ½ | cups |
mung bean sprouts
mung |
|
| 2 | bunch |
scallions, spring or green onions
chopped |
*
|
| ¼ | cup |
sunflower seeds
toasted |
|
| ¼ | cup |
sherry
dry |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | teaspoon |
ginger
grated |
|
| 3 | each |
tofu cakes
diced |
* |
| 1 | x |
oriental noodles
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sesame oil
|
|
| 2 | medium |
green bell peppers
diced |
|
| 1 | large |
celery stalks
diagonally sliced |
*
|
| 2 | each |
garlic cloves
|
|
| 355 | ml |
mung bean sprouts
mung |
|
| 2 | bunch |
scallions, spring or green onions
chopped |
*
|
| 59 | ml |
sunflower seeds
toasted |
|
| 59 | ml |
sherry
dry |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 2.5 | ml |
ginger
grated |
|
| 3 | each |
tofu cakes
diced |
* |
| 1 | x |
oriental noodles
|
* |
Directions
Heat oil in wok.
When hot, add bell peppers, celery and garlic.
Stir fry over moderate heat until celery is half cooked.
Add bean sprouts, scallions and sunflower seeds.
Stir fry just until sprouts are wilted. Rest of the vegetables should be tender crisp.
Add rest of ingredients and reduce heat.
Sauté another 2 minutes.
Serve over grains or noodles.
