Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe gives you a complete meal. Be sure to have all the ingredients prepped before you heat the skillet--once you start cooking, things move quickly.

Recipe by Cooking Light October 2006

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Credit: Susan Byrnes

Recipe Summary test

Yield:
5 servings (serving size: 1 cup mushroom mixture and 1 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare sauce, combine first 10 ingredients, stirring well with a whisk.

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  • Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu; cook 8 minutes or until lightly browned, turning occasionally. Remove from pan. Add the remaining 1 1/2 teaspoons canola oil, button mushrooms, and shiitake mushrooms to pan; sauté 3 minutes or until almost tender. Add peas, bell pepper, and water chestnuts; sauté 1 minute. Stir in broth mixture, tofu, oyster mushrooms, and onions; cook 2 minutes or until slightly thick. Serve over rice.

Nutrition Facts

385 calories; calories from fat 20%; fat 8.5g; saturated fat 1.1g; mono fat 3.3g; poly fat 3.2g; protein 14.5g; carbohydrates 63.6g; fiber 5.1g; iron 4.6mg; sodium 692mg; calcium 104mg.
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