Prep Time
20 Mins
Cook Time
29 Mins
Yield
6 servings (serving size: 1 cup stir-fry and 1/2 cup rice)

How to Make It

Step 1

Cook rice according to package directions, omitting salt and fat.

Step 2

. While rice cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add carrot; stir-fry 4 minutes. Add 2 tablespoons wine and garlic; stir-fry 3 minutes. Add zucchini and squash; stir-fry 5 minutes. Add remaining 2 tablespoons wine and mushrooms, and stir-fry 5 minutes. Remove from pan.

Step 3

. Heat 1 tablespoon oil in pan over medium-high heat. Add tofu; sauté 7 minutes. Add soy sauce; cook 1 minute. Stir in sprouts, salt, and pepper. Return vegetable mixture to pan; stir-fry 2 minutes. Serve over rice.

Oxmoor House Healthy Eating Collection

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