Stir-Fry with Peanut Sauce
- 1 tb Peanut butter
- 1 1/2 tb Soy sauce; low sodium
- 1 1/2 tb Rice wine vinegar
- 1 tb Brown sugar
- 1 Clove garlic; minced
- 1 ts Fresh ginger root; grated
- 1/8 ts Dried hot red peppers; or to
- -taste
- 1 lb Vegetables; cut for stir
- -fry, see Notes
- 5 oz Mori-nu lite firm tofu;
- -drained and cubed
- 1/2 tb Cornstarch; mixed with
- 1 tb Water
- 2 c Cooked brown rice
Mix together the peanut butter, soy sauce, rice vinegar, brown sugar,
garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry"
vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes.
Add tofu and cook about 1 minute more. (Add more water if needed.) Add
sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook
until thickened. Serve over hot rice. Makes 2 servings.
Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580
mg sodium
NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry,
or, if I have more time, I cut up a mixture of carrots, onion, broccoli,
snap peas, mushrooms, bok choy, red or green peppers, water
chesnuts---basically, whatever I have on hand, always including either
carrots or red pepper for color.
Recipe by: Jenny Herl
Posted to EAT-LF Digest by Jenny Herl on Oct 21, 1999,
converted by MM_Buster v2.0l.
garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry"
vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes.
Add tofu and cook about 1 minute more. (Add more water if needed.) Add
sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook
until thickened. Serve over hot rice. Makes 2 servings.
Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580
mg sodium
NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry,
or, if I have more time, I cut up a mixture of carrots, onion, broccoli,
snap peas, mushrooms, bok choy, red or green peppers, water
chesnuts---basically, whatever I have on hand, always including either
carrots or red pepper for color.
Recipe by: Jenny Herl
Posted to EAT-LF Digest by Jenny Herl
converted by MM_Buster v2.0l.
