| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Thai |
Main dish, Thai, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Tamari |
| 1 |
ts |
Brown rice syrup |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Vegetable oil |
| 2 |
sm |
Onions, sliced |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Carrots, chopped |
| 1/4 |
c |
Bell peppers, chopped |
| 3/4 |
c |
Cauliflower, chopped |
| 3/4 |
c |
Broccoli, chopped |
| 1/4 |
c |
Mushrooms, sliced |
| 1/4 |
c |
Sugar peas |
| 1/4 |
c |
Bean sprouts |
| 1 |
c |
Firm tofu, cubed |
|
|
Jasmine rice |
INSTRUCTIONS
Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat
for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell
pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if
necessary to prevent sticking. Add broccoli & mushrooms & stir-fry for 1
minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari
mixture. Reduce heat to medium & cook for another 2 minutes. The
vegetables should be tender crisp. Serve hot, over rice.
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