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Stir-Fry Supreme Recipe
|Firm tofu||14 Ounce, drained and cubed (420 Gram)|
|Sesame oil||15 Milliliter (1 Tablespoon)|
|Chopped garlic||1 Teaspoon (15 Milliliter)|
|Chopped ginger||15 Milliliter (1 Tablespoon, Fresh)|
|Fresh oriental vegetable mix/Combination of napa cabbage, bean sprouts, celery and bok choy||12 Ounce (360 Gram)|
|Sliced mushrooms||240 Milliliter (1 Cup)|
|Stir fry sauce||355 Milliliter (1.5 Cups, Sauce Of Your Choice Such As Oyster, Szechwan, Sweet And Sour Or Teriyaki)|
|Oriental bouquet||450 Gram, cut into small pieces|
|Red bell pepper||1 , cut into small strips|
|Cooked white rice||960 Milliliter (4 Cups)|
Serving size: Complete recipe
Calories 2532 Calories from Fat 511
% Daily Value*
Total Fat 56 g85.7%
Saturated Fat 5.2 g26.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 12035.1 mg501.5%
Total Carbohydrates 429 g143.2%
Dietary Fiber 19.9 g79.5%
Sugars 82.8 g
Protein 74 g147.2%
Vitamin A 316.8% Vitamin C 355.3%
Calcium 100.2% Iron 128.9%
*Based on a 2000 Calorie diet
Place a wok or fry pan on high heat and add oil, garlic and ginger, stirring constantly until it becomes light brown.
Add vegetables and mushrooms and cook for 2-4 minutes depending on crispness desired.
Add the sauce and bring to a boil.
At the last moment add half the fresh herbs and pour the mixture over the warmed tofu.
Garnish with red pepper strips and the rest of the herbs.