Free Recipe Vegetable Mango Stir-Fry
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Vegetable Mango Stir-Fry Recipe
8 oz Lo mein noodles or rice
-noodles
2 ts Peanut oil
2 md Red bell peppers
Seeded and cut into thin
-strips
8 oz White mushrooms; sliced
2 lg Clov garlic; minced
12 Broccoli florets
1 lg Semi-ripe mango
Peeled; pitted and sliced
4 oz Firm tofu; diced
1/2 c Vegetable stock or canned
-broth
1/4 c Pineapple juice
3 tb Low-sodium soy sauce
2 ts Sesame oil
1 tb Peanut butter; up to 2
Vegetable Mango Stir-Fry Preparation
4 SERVINGS VEGAN In the Caribbean, green, semi-ripe man goes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain. Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter. Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away. PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 38 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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