- Course: Main Course, Side Dish
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 14 Times
You can make this in a wok or in a nonstick skillet. Remember, stir is the operative word here. Add the vegetables and use a chopstick or other long-handled utensil to agitate them.
- 3 tablespoons vegetable oil
- 1 carrot, peeled and shredded
- 4 stalks celery, thinly sliced
- 1 cup broccoli flowerettes and stems, thinly sliced
- 1 onion, thinly sliced
- 1 package frozen peas or frozen Chinese pea pods, separated but not defrosted
- 1 zucchini, thinly sliced
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, peeled and minced
- 20 ounces extra-firm tofu, drained and crumbled
- ¼ cup soy sauce
Heat the oil in a wok or large nonstick skillet. Add the carrot, celery, broccoli, onion, and peas or pea pods and stir constantly until tender but still crisp. Add the zucchini, the mushrooms, and the garlic and cook and stir 2 minutes. Add the tofu and the soy sauce, and cook and stir 2 more minutes. Serve over rice.
Can be made ahead? No. This is a last-minute dish.
Can be frozen? No.
Can be doubled? Only if you have a very large wok or pan.
Good for leftovers? Yes, if you are used to reheated Chinese food. It will keep for another day, covered and refrigerated.
© 1992 Lora Brody
This recipe serves 6.
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