from Karen C.
Greenlee - Atlanta, Georgia, USA
Recipe By : Vegetarian Times Magazine, February 1999, page 38
Serving Size : 4
The interesting Asian-style vegetable melanges in the frozen vegetables
section are great to have on hand when you crave a quick stir-fry
but don't feel like chopping.
- 32 ounces Asian-style frozen mixed vegetables
(sometimes labeled Oriental- or Japanese-style)
- 1/4 cup bottled stir-fry sauce or to taste
- 1 pound firm or baked tofu drained and cut into strips
Serve with hot cooked rice or noodles and raw carrot and celery sticks.
Steam vegetables in a stir-fry pan or wok with about 1/2- inch
of water, covered, until completely thawed.
Drain well and transfer back to stir-fry pan.
Stir in sauce and stir-fry over medium-high heat until vegetables
Add tofu strips and toss gently.
Cook just until heated through, then serve right away.
PER SERVING: 188 CAL.; 15G PROT.: 4G TOTAL FAT (1G SAT. FAT)
1 7G CARB.; 0 CHOL.; 202MG SOD.; 6G FIBER