Vegetable Stir-Fry

Vegetable Stir-Fry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    bag porcini mushrooms, or ¼ lb. fresh mushrooms, chopped

  • 2

    Tbs. lite soy sauce

  • ¼

    cup vegetable stock

  • 2

    Tbs. fresh ginger, minced

  • 3

    cloves garlic, minced

  • 1

    lb. carrots\cooked, sliced

  • 1

    lb. tofu, thinly sliced

  • 1

    Tbs. vegetable oil

  • 1

    lb. snow peas\cooked, thawed if frozen

  • 1

    bunch scallions, cut into 1 inch pieces

Directions

Cover dried mushrooms with hot water. Let soak 15 minutes. Drain mushrooms through a sieve, reserving liquid. Rinse mushrooms and chop. Combine next 6 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium-high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and reserved mushroom soaking liquid. Stir-fry 3-4 minutes or until carrots are tender. Per serving: calories 221, fat 9.4g, 36% calories from fat, cholesterol 0mg, protein 15.1g, carbohydrates 22.6g, fiber 9.0g, sugar 10.1g, sodium 365mg, diet points 3.9.


Nutrition

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