Stir-Fried Vegetables

Name: Stir-Fried Vegetables
Total time: 35 min
Yield: 8 servings
Cuisine: asian, chinese
Ingredients: 3 tablespoons vegetable oil; 2 large slices fresh ginger; 1 carrot, peeled and sliced thin; 4 celery ribs, sliced; 1 cup broccoli flowerets; 1/2 cup chopped green onions; 1/2 pound Chinese pea pods, trimmed; 1 zucchini, sliced; 1 cup sliced fresh mushrooms; 20 ounces extra-firm tofu, drained and crumbled; 1/4 cup soy sauce

Recipe from Julia Weinberg

Adapted by Densie Webb

Total Time: 35 minutes
Rating: 4(43)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:8 servings

3tablespoons vegetable oil
2large slices fresh ginger
1carrot, peeled and sliced thin
4celery ribs, sliced
1cup broccoli flowerets
½cup chopped green onions
½pound Chinese pea pods, trimmed
1zucchini, sliced
1cup sliced fresh mushrooms
20ounces extra-firm tofu, drained and crumbled
¼cup soy sauce

Ingredient Substitution Guide

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Preparation

Step 1
Heat wok or nonstick skillet. Add oil and ginger and stir. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp. Add zucchini and mushrooms. Stir.
Step 2
Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice