Garden Vegetable Stir Fry Recipe
Summary
Preparation Time15 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Bean curd | 16 Ounce | |
| 3 small carrots, cut into thirds | ||
| Broccoli | 4 Ounce, cut into pieces | |
| 2 green onions, bias-sliced into 1 1/2-inch lengths | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 1/2 Teaspoon, grated | |
| 1 cup sliced crookneck squash | ||
| 1 medium tomato, cut into thin wedges | ||
| 2 cups hot cooked brown rice | ||
| Peanuts | 1/2 Cup (16 tbs) | |
Directions
Place tofu in a double thickness of cheese-cloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes; set aside.
In a covered saucepan cook carrots and broccoli in boiling salted water for 3 minutes.
Add onions.
Cook 2 minutes more; drain well.
Stir together chicken broth, soy sauce, and cornstarch; set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry cubed tofu 3 to 4 minutes or till golden.
Remove and set aside.
Add more oil, if necessary.
Stir-fry garlic and gingerroot for 30 seconds.
Add squash; stir-fry 2 to 3 minutes.
Remove; set aside.
Stir broth mixture; pour into wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Return tofu and vegetables to wok.
Add tomatoes; cover and cook 1 to 2 minutes or till heated through.
Serve over hot brown rice.
Top with peanuts.
If desired, pass additional soy sauce.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes; set aside.
In a covered saucepan cook carrots and broccoli in boiling salted water for 3 minutes.
Add onions.
Cook 2 minutes more; drain well.
Stir together chicken broth, soy sauce, and cornstarch; set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry cubed tofu 3 to 4 minutes or till golden.
Remove and set aside.
Add more oil, if necessary.
Stir-fry garlic and gingerroot for 30 seconds.
Add squash; stir-fry 2 to 3 minutes.
Remove; set aside.
Stir broth mixture; pour into wok.
Cook and stir till thickened and bubbly.
Cook and stir 1 to 2 minutes more.
Return tofu and vegetables to wok.
Add tomatoes; cover and cook 1 to 2 minutes or till heated through.
Serve over hot brown rice.
Top with peanuts.
If desired, pass additional soy sauce.
Chef
