Look for 16-ounce bags of cut assorted fresh vegetables in the produce section of your local supermarket.

Recipe by Oxmoor House January 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups vegetables and 1/2 cup rice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rice in 1 cup water according to package directions to yield 2 cups cooked rice.

    Advertisement
  • Sprinkle 1 tablespoon soy sauce over tofu; set aside.

  • Combine cornstarch and water in a small bowl; stir until smooth. Add 1/4 cup soy sauce and vinegar.

  • Heat sesame oil in a large nonstick skillet over medium-high heat. Add garlic and ginger; sauté 30 seconds. Add vegetables; stir-fry 3 minutes. Stir cornstarch mixture, and add to pan. Stir-fry 3 minutes or until vegetables are crisp-tender and sauce is thick. Add tofu mixture; cook until thoroughly heated. Serve over rice.

  • carbo rating: 28

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

198 calories; fat 4.1g; saturated fat 0.6g; protein 9.6g; carbohydrates 30.6g; fiber 2.8g; iron 1.8mg; sodium 724mg; calcium 85mg.
Advertisement
Advertisement