ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vegetarian's Delight

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1/2 cup)
This is an important dish to serve for Chinese New Year. Many parents encourage their children to eat more of it so they won't fight as much, and thus start the new year in harmony.

Ingredients

  • Cooking spray
  • 2 teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 cup diced oyster mushroom caps (about 3 ounces)
  • 1 (8-ounce) package Thai-style flavored baked tofu, julienned
  • 1/2 cup (3-inch) julienne-cut carrot
  • 1/2 cup frozen whole-kernel corn
  • 1/2 cup canned whole water chestnuts
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons rice vinegar
  • 2/3 cup (3-inch) julienne-cut green onions
  • 1 teaspoon dark sesame oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt

Nutrition Information

  • calories 91
  • caloriesfromfat 38 %
  • fat 3.8 g
  • satfat 0.5 g
  • monofat 0.6 g
  • polyfat 1.8 g
  • protein 7.5 g
  • carbohydrate 7.2 g
  • fiber 1.9 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 233 mg
  • calcium 25 mg

How to Make It

  1. Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic cloves; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrot, corn, and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Stir in green onions, sesame oil, pepper, and salt.