| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Slow cooker, Vegan |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Tofu, cubed |
| 1/2 |
lb |
Snow peas |
| 1/3 |
c |
Teriyaki sauce |
| 3 |
tb |
Szechuan spicy stirfry sauce |
| 2 |
ts |
Cornstarch |
| 1 |
|
Onion, chopped |
| 3 |
c |
Chopped bok choy |
| 23 |
tb |
Cooking oil |
| 1 |
c |
Broccoli florets |
| 1 |
|
Red bell pepper |
| 1 |
|
7oz can straw mushrooms |
| 1 |
|
14oz can baby corn |
INSTRUCTIONS
Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell pepper
in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok
choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2
minutes. Remove from w Stirfry cubed tofu in 1 T. oil for 2 minutes; add
more oil if necessary. Stir sauce mixture and add to tofu; cook until
bubbly. Add all vegetables; heat through. Serve over hot rice. Shared by
Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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