Vegetarian's Delight

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell

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.

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 38%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 7.5g
  • Carbohydrate: 7.2g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 233mg
  • Calcium: 25mg

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

Preparation

  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.
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