Tangy Stir-Fried Vegetables

Tangy Stir-Fried Vegetables
Photo by Randy Mayor

Ingredients

  • ¼ cup low-sodium soy sauce
  • ¼ cup chopped green onions
  • 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper
  • 4 garlic cloves, sliced
  • 2 tablespoons honey
  • 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • + 21 more ingredients
    • ¼ cup chopped green onions
    • 3 serrano chiles, seeded and sliced
    • 3 serrano chiles, seeded and sliced
    • 6 cups sliced napa (Chinese) cabbage (about 1 small head)
    • 6 cups sliced napa (Chinese) cabbage (about 1 small head)
    • 1/3 cup (1/8-inch) diagonally cut carrot
    • 1/3 cup (1/8-inch) diagonally cut carrot
    • 1 ½ cups vertically sliced yellow onion
    • 1 ½ cups vertically sliced yellow onion
    • 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
    • 1 cup cubed reduced-fat extra-firm tofu (about 4 ounces)
    • 1 teaspoon dark sesame oil
    • 1 teaspoon dark sesame oil
    • 2 cups broccoli florets
    • ¼ cup low-sodium soy sauce
    • 4 garlic cloves, sliced
    • 2 cups broccoli florets
    • 2 tablespoons honey
    • 1 cup (3 x 1/8-inch) julienne-cut red bell pepper
    • 1 teaspoon bottled ground fresh ginger (such as Spice World)
    • 1 cup (3 x 1/8-inch) julienne-cut yellow bell pepper

Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until brocco...

View full recipe at My Recipes

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