INGREDIENTS

INSTRUCTIONS

~- -- (optional) 15 ounces straw mushrooms -- drained and rinsed 14
1/2 ounces canned baby corn -- (sliced or whole) drained and rinsed
Makes 3 servings. Prep: under 5 minutes (assuming prepared stir-fry
sauce). Cooking: about 6 minutes  I've based this stir-fry recipe
primarily on pantry items, making it a  great fallback dish to prepare
on a night when it feels as if there's  nothing to eat in the house.
The only fresh item you really need is the tofu itself, and that can
be stored in the freezer for up to three months. (Since frozen tofu
soaks up sauce, you may need to add a bit more.) Fresh ginger and
scallions are nice additions, but strictly optional.  To make the
seasoned tofu, in a wok or large skillet, combine 1/4 cup  stir-fry
sauce, the ginger (if using), tofu, and scallion bulbs (if  using).
Bring to a boil, cover, and cook over medium heat for 4  minutes,
stirring occasionally Toss in the straw mushrooms, corn, and  scallion
greens (if using) plus enough additional stir-fry sauce to  coat the
vegetables and give the dish a vibrant taste. Cover and cook  over high
heat until piping hot, 1 to 2 minutes.  Serve the stir-fry on rice.
Recipe by: Lorna Sass' Short-Cut Vegetarian, page 98  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 74
Total Fat: 8.8g
Cholesterol: 0mg
Sodium: 14mg
Potassium: 236.6mg
Carbohydrates: 4.1g
Fiber: <1g
Sugar: 1g
Protein: 15.2g