Ginger-Scented Corn and Asparagus Stir-Fry

Another delicious Cooking Light recipe that I have just slightly tweaked.

Ginger-Scented Corn and Asparagus Stir-Fry
Ginger-Scented Corn and Asparagus Stir-Fry

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 10

    ounce extra-firm tofu, drained and cut into 3/4-inch cubes

  • 2/3

    cup fresh corn kernels

  • 1

    tablespoon grated peeled fresh ginger

  • 4

    garlic cloves, minced

  • 1

    small onion, vertically sliced (about 3/4 cup)

  • 1

    julienne-cut red bell pepper (about 1 cup)

  • 6

    ounces asparagus, steamed and cut into 1-inch pieces (about 2 cups)

  • 1/4

    cup vegetable broth (or water and 1 Veggie OXO cube)

  • 2

    tablespoons lower-sodium soy sauce

  • 3

    tablespoons rice wine vinegar

  • 1/4

    teaspoon crushed red pepper

  • 1

    cup baby mushrooms (optional)

  • 2

    cups hot cooked short-grain rice

  • 2

    thinly sliced green onions (about 1/4 cup)

Directions

1. Heat cooking spray in a wok over medium-high heat. Add tofu; sauté for 10 minutes or until golden brown, stirring frequently. 2. Add corn and next 4 ingredients (through bell pepper); stir-fry 5 minutes. Add asparagus and mushrooms (if using), and next 4 ingredients (through crushed red pepper). Stir-fry 1 minute or until asparagus, mushrooms, and tofu are heated. 3. Divide the rice evenly among 4 plates. Spoon about 1 cup corn mixture over rice, and top evenly with 1 tablespoon green onions.

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