Free Recipe Stir-Fry with Peanut Sauce
Recipe Type: L Recipes
Recipe Preparation: cook
Cooking Ingredients for Stir-Fry with Peanut Sauce Recipe
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
Stir-Fry with Peanut Sauce Preparation
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 <jlherl@uiuc.edu> on Oct 21, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 2
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