Stir-fried Vegetables With Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Chinese | Chinese, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | T | Sesame oil |
| 2 | Green bell peppers, diced | |
| 1 | Celery stalk, diagonally | |
| sliced | ||
| 2 | Garlic cloves, minced | |
| 1 1/2 | c | Mung bean sprouts |
| 2 | Scallions, chopped | |
| 1/4 | c | Toasted sunflower seeds |
| 1/4 | c | Dry sherry |
| 2 | T | Tamari |
| 1/2 | t | Grated ginger |
| 3 | Cakes of tofu, diced | |
| Chinese noodles |
INSTRUCTIONS
Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, "Vegetariana" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 462
Calories From Fat: 244
Total Fat: 28.8g
Cholesterol: 0mg
Sodium: 907.7mg
Potassium: 328mg
Carbohydrates: 42g
Fiber: 4.5g
Sugar: 3.3g
Protein: 9g