Tofu, Cashews, And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Asian, Tofu, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | T | Light soy sauce |
| 1 | T | Water |
| 1/2 | t | Cornstarch |
| 2 | t | Honey |
| 1 | t | Hot bean sauce |
| 2 | t | Sweet bean sauce |
| 3 | T | Peanut oil |
| 1 | Carrot, in 1/2" cubes | |
| 1 | Zucchini, in 1/2" cubes | |
| 2 1/2 | oz | Bamboo shoots, in 1/2" cubes |
| 8 | oz | Tofu, in 1/2" cubes |
| 1/2 | c | Frozen green peas |
| 1/2 | c | Roasted, unsalted cashews |
INSTRUCTIONS
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct 21, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 120
Total Fat: 13.8g
Cholesterol: <1mg
Sodium: 51mg
Potassium: 322.5mg
Carbohydrates: 11.3g
Fiber: 2.4g
Sugar: 6.8g
Protein: 7.7g