Szechuan Style Stir Fry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Tofu, cubed
3 cup: Chopped bok choy,
1/2 lbs: Snow peas,
23 T: Cooking oil,
1/3 cup: Teriyaki sauce,
1 cup: Broccoli florets,
3 T: Szechuan spicy stirfry,
1: Red bell pepper,
-sauce,
1: 7oz can straw mushrooms,
2 t: Cornstarch,
1: 14oz can baby corn,
1: Onion, chopped
Directions:
Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell
pepper in strips. Cut snow peas and baby corn in half. In wok
stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli &
bell pepper; stirfry 2 minutes. Remove from w Stirfry cubed tofu in
1 T. oil for 2 minutes; add more oil if necessary. Stir sauce
mixture and add to tofu; cook until bubbly. Add all vegetables; heat
through. Serve over hot rice. Shared by Richard Darsie (made
meatless) Source: Better Homes and Gardens (May 1991)
Source from luhu.jp
pepper in strips. Cut snow peas and baby corn in half. In wok
stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli &
bell pepper; stirfry 2 minutes. Remove from w Stirfry cubed tofu in
1 T. oil for 2 minutes; add more oil if necessary. Stir sauce
mixture and add to tofu; cook until bubbly. Add all vegetables; heat
through. Serve over hot rice. Shared by Richard Darsie (made
meatless) Source: Better Homes and Gardens (May 1991)
Source from luhu.jp
Tags
Vegetarian