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Szechuan-Style
Stir Fry
Source: Better Homes and Gardens (May 1991)
(made meatless by RFD)
- 1 lb. tofu, cubed
- 1/2 lb. snow peas
- 1/3 c. teriyaki sauce
- 3 T. Szechuan spicy stir-fry sauce
- 2 tsp. cornstarch
- 1 onion, chopped
- 3 c. chopped bok choy
- 2-3 T. cooking oil
- 1 c. broccoli florets
- 1 red bell pepper
- 1 7-oz. can straw mushrooms
- 1 14-oz. can baby corn
Combine teriyaki, stir-fry sauce and cornstarch; set aside.
Cut bell pepper in strips.
Cut snow peas and baby corn in half.
In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes.
Add broccoli & bell pepper; stir-fry 2 minutes.
Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more
oil if necessary.
Stir sauce mixture and add to tofu; cook until bubbly.
Add all vegetables; heat through.
Serve over hot rice. |
