Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket.
Oxmoor House JANUARY 2005
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
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