| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Dark sesame oil |
| 10 1/2 |
oz |
Firm tofu cut into 1/2-inch cubes |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Ground ginger |
| 10 |
oz |
Frozen peas; thawed |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Sliced mushrooms |
| 4 |
|
Green onions; sliced |
| 2 |
md |
Carrots cut into diagonal slices |
| 4 |
c |
Cooked brown rice; chilled |
| 1/2 |
c |
Slivered almonds; toasted |
| 1/4 |
c |
Soy sauce |
INSTRUCTIONS
Heat oil in large skillet or wok over medium-high heat. Stir-fry tofu in
oil with garlic and ginger 3 minutes. Add peas, bean sprouts, mushrooms,
onions and carrots. Stir-fry until peas and carrots are tender. Stir in
rice, almonds and soy sauce; heat thoroughly.
Each serving provides: * 423 calories * 18.7 g. protein * 17.4 g. fat *
52.4 g. carbohydrates * 7.9 dietary fiber * 0 mg. cholesterol * 937 mg.
sodium.
Source: "Veg-able Rice" Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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