← Back to Search Results
stir-frying Asian, Chinese
Vegetable Stir-Fry Recipe-9634

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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.

Yield: 4 servings as a main course; 6 as a side dish
Prep time: 20 Minutes
Cooking time: 15 Minutes<Br>

Ingredients

  • 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

Directions

 

 

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.

Notes

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
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

296kcal (15%)
722mg (30%)
22g
8g
16g (24%)
0g
2g (9%)
7g
6g
0mg (0%)
7g
22g
100mg
733mg
127mcg RAE (4%)
52mg (87%)
691mg (69%)
4mg (24%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lucid-food Lucid Food
by Louisa Shafia
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
flavor Flavor
by Rocco DiSpirito
new-american-table New American Table
by Marcus Samuelsson
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
mom-a-licious Mom-a-Licious
by Domenica Catelli
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-provence-cookbook The Provence Cookbook
by Patricia Wells
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?