| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Vegtime3 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Lo mein noodles or rice noodles |
| 2 |
ts |
Peanut oil |
| 2 |
md |
Red bell peppers |
|
|
Seeded and cut into thin strips |
| 8 |
oz |
White mushrooms; sliced |
| 2 |
lg |
Clov garlic; minced |
| 12 |
|
Broccoli florets |
| 1 |
lg |
Semi-ripe mango |
|
|
Peeled; pitted and sliced |
| 4 |
oz |
Firm tofu; diced |
| 1/2 |
c |
Vegetable stock or canned broth |
| 1/4 |
c |
Pineapple juice |
| 3 |
tb |
Low-sodium soy sauce |
| 2 |
ts |
Sesame oil |
| 1 |
tb |
Peanut butter; up to 2 |
INSTRUCTIONS
4 SERVINGS VEGAN
In the Caribbean, green, semi-ripe man goes add an incomparable depth of
flavor to many dishes. Here, they are combined with bell peppers, mushrooms
and tofu for a flavorful stir-fry that is served over noodles.
In large saucepan, bring 3 quarts of water to boil. When water boils, add
noodles stirring to prevent sticking. Cook until al dente, stirring
occasionally, 4 to 5 minutes. Drain.
Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add
bell peppers, mushrooms and garlic and stir-fry until vegetables begin to
soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4
minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil
and bring to simmer. Cook over medium heat, stirring often, until sauce has
thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter.
Transfer noodles to serving plates and spoon mango and vegetable mixture
over top. Serve right away.
PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.;
70MG CHOL.; 216MG SOD.; 2G FIBER
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, January 1998, page 38
Converted by MM_Buster v2.0l.
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