Cookstr.com

Vegetable Stir-Fry

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

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.

4 servings as a main course; 6 as a side dish

Preparation Time20 min

Preparation Time - Text20 minutes

Cooking Time15 min

Cooking Time - Text15

Cooking Methodstir-frying

CostInexpensive

Total Timeunder 30 minutes

One Pot MealYes

OccasionFamily Get-together

Recipe Coursemain course, side dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, healthy, high fiber, kosher, lactose-free, low carb, low cholesterol, low-fat, peanut free, tree nut free, vegan, vegetarian

Equipmentwok

Mealdinner

Taste and Texturecrisp, garlicky, salty, savory, umami

Type of Dishvegetable

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

Instructions

  1. 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.

  2.  

  3. 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.

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