Tangy Stir-Fried Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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The author liked this dish because it's fresh, quick, and easy-all necessities with a busy travel schedule. Serve with brown rice. Ingredients:
1 cup cubed reduced-fat extra-firm tofu (about 4 ounces) |
1/4 cup low-sodium soy sauce |
2 tablespoons honey |
1 teaspoon bottled ground fresh ginger (such as spice world) |
4 garlic cloves, sliced |
3 serrano chiles, seeded and sliced |
1 teaspoon dark sesame oil |
1 1/2 cups vertically sliced yellow onion |
1 cup (3 x 1/8-inch) julienne-cut red bell pepper |
1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper |
1/3 cup (1/8-inch) diagonally cut carrot |
6 cups sliced napa (chinese) cabbage (about 1 small head) |
2 cups broccoli florets |
1/4 cup chopped green onions |
Directions:
1. Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.
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