Asian Vegetable Stir-Fry

recipe
Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket.

Yield:

4 servings (serving size: 1 1/2 cups vegetables and 1/2 cup rice)

Recipe from

Nutritional Information

Calories 198
Caloriesfromfat 0.0 %
Fat 4.1 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.6 g
Carbohydrate 30.6 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 724 mg
Calcium 85 mg

Ingredients

1 cup uncooked instant brown rice
1 cup water
1/4 cup plus 1 tablespoon low-sodium soy sauce, divided
1 (10.5-ounce) package firm tofu, drained and cut into 1-inch cubes
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
4 1/2 cups cut assorted fresh stir-fry vegetables

Preparation

1. Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.

2. Sprinkle 1 tablespoon soy sauce over tofu; set aside.

3. Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.

4. Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.

carbo rating: 28

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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