Tangy Stir-Fried Vegetables

Tangy Stir-Fried Vegetables Recipe
Randy Mayor
The author liked this dish because it's fresh, quick, and easy--all necessities with a busy travel schedule. Serve with brown rice.


5 servings (serving size: 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Caloriesfromfat 11 %
Fat 1.5 g
Satfat 0.2 g
Monofat 0.4 g
Polyfat 0.7 g
Protein 6.4 g
Carbohydrate 26 g
Fiber 5.7 g
Cholesterol 0.0 mg
Iron 1.6 mg
Sodium 487 mg
Calcium 83 mg


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


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.

October 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note