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Randy Mayor Photo by: Randy Mayor

Tangy Stir-Fried Vegetables

The author liked this dish because it's fresh, quick, and easy--all necessities with a busy travel schedule. Serve with brown rice.

Cooking Light OCTOBER 2001

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 11%
  • Fat: 1.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 6.4g
  • Carbohydrate: 26g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 487mg
  • Calcium: 83mg
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Tangy Stir-Fried Vegetables recipe

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