Tofu Vegetable Stir-Fry (6 PTS)

Recipe Ingredients

2 1/2		Canola oil
1/2 cup	55g / 1.9oz	Diagonally sliced carrots
2		Finely chopped fresh ginger root
4		Garlic cloves - finely chopped
2 cups	292g / 10oz	Cut broccoli (include pared stems - cut into bite-size
		Pcs.)
1/4 cup	59ml	Low sodium chicken broth
1		Firm tofu - cut into small cubes
1/2 cup	118ml	Thinly sliced shiitake mushrooms caps
1 cup	237ml	Julienned seeded red bell pepper
1		Onion - cut into thin wedges
1 cup	237ml	Snow peas - end trimmed
1		+ 1 1/2 tsp. Soy sauce
1 1/2		Dark sesame oil
1		Crushed pepper flakes
1/2 cup	73g / 2.6oz	Chopped scallions

Recipe Instructions

Heat nonstick wok or large nonstick skillet over high heat. Add oil, then

carrots; stir-fry 1 min. Add ginger and garlic; stir-fry 30 seconds. Add

broccoli and broth; cover. Let steam 2 min., then uncover and stir.

Add tofu, stirring 1 min. Add mushrooms, bell pepper and onion. Stir-fry 3

min.

Add snow peas, soy sauce, sesame oil and red pepper flakes; stir-fry 1

min.

Sprinkle with scallions.

Each serving (1 1/4 cups) provides: 1 fat, 3 vegetables, 2 proteins, 1

optional calorie

Per serving: 271 calories, 22 g protein, 15 g fat, 18 g carbohydrate, 427

mg

sodium, o mg cholesterol, 4 g dietary fiber

Shared by: Patty, pattysdietrecipes

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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