Basic Stirfry Recipe

Free Recipe Basic Stirfry

Recipe Type: V Recipes

Recipe Preparation: steam

Cooking Ingredients for Basic Stirfry Recipe

1 tb Lower-sodium soy sauce
1-1/2 ts Rice vinegar
8 oz Firm tofu
Cut in bite- sized triangles
1/2 c Water
1 tb Lower-sodium soy sauce
2 ts Rice vinegar
2 ts Sugar with 1-1/2 tsp cold
-water
1 ts Dark sesame oil
1 Clove garlic; minced
2 ts Minced fresh ginger
1 sm Onion; sliced in rounds
1 Round cut in half
4 c Fresh vegetables*; in
-bite-sized
1 In bite-sized pieces
1-1/2 ts Cornstarch mixed

Basic Stirfry Preparation

* (carrots, broccoli, cabbage, green pepper, cauliflower, etc.) Combine the 1 Tbs soy sauce with the 1-1/2 tsp vinegar. Sprinkle over the tofu. Saute in a nonstick skillet over medium-high heat until starting to turn golden. Remove from pan and set aside. Combine the water, 1 Tbs soy sauce, 2 tsp vinegar and sugar in a small dish. Set aside. Heat the sesame oil in a nonstick wok or deep skillet. Add the garlic and ginger and saute briefly, but do not let them brown. Add the onion and fresh vegetables and stirfry, tossing constantly, about 2 or 3 minutes. Pour the water mixture over and reduce heat to medium-low. Cover and let steam for 2 to 3 minutes or until crisp-tender. Remove the cover and raise the heat to high. Add the cornstarch/water mixture and stir briefly until sauce thickens. Stir in the tofu and heat through. Serve at once with steamed rice. Note: Add some purchased hoisin or stirfry sauce if desired. Leftover marinated tofu also makes a nice addition. Yield: 5 servings Serving size: 1 cup Per serving: 108 calories, 4 g total fat (0.7 g sat fat), 7 g pro, 13 g carb, 3.2 g fiber, 241 mg sodium, 0 mg cholesterol. Exchanges: 2-1/2 vegetable, 1/2 medium-fat meat Recipe by: 3/99 Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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