Friday, June 10, 2011



1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

  • Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. 
  • oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. 
  • Remove from w Stir-fry 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.

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