Vegetable Stir-Fry
By hlovell
Ingredients
- 1/2 bag porcini mushrooms, or 1/4 lb. fresh mushrooms, chopped
- 2 Tbs. lite soy sauce
- 1/4 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
Details
Preparation time 55mins
Cooking time 65mins
Preparation
Step 1
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.
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