Tofu And Vegetables Stir Fried In Orange Juice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | t | Olive oil |
| 4 | Cloves garlic, minced | |
| 1/2 | c | Snow peas, sliced |
| 1/2 | c | Thinly sliced Napa cabbage |
| 1 | Carrot, grated | |
| 1 | 8 ounce water chestnuts | |
| drained and sliced | ||
| 1/2 | Red bell pepper, julienned | |
| 1/2 | c | Orange juice |
| 2 | T | Soy sauce |
| 2 | T | Cold water |
| 2 | t | Cornstarch |
| 1 | ds | Red pepper |
| 1/2 | lb | Firm tofu, cut into 1-inch |
| cubes sauteed with | ||
| Herbes | ||
| de Provence | ||
| 6 | oz | Cooked soba or low-fat Ramen |
| noodles up to 8 |
INSTRUCTIONS
PICK OF THE DAY SHOW #PD1BO6 TOFU & VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY SAUCE In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve. Yield: 4 to 6 servings Posted to Digest eat-lf.v097.n172 by "Tina D. Bell" <tdbell@altair.csustan.edu> on Jul 7, 1997
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
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Calories: 962
Calories From Fat: 372
Total Fat: 42.4g
Cholesterol: 0mg
Sodium: 2144.9mg
Potassium: 1372.7mg
Carbohydrates: 115g
Fiber: 9.5g
Sugar: 22.1g
Protein: 37.9g