Mixed medley stir-fry
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Sesame oil |
| 2 | larges | Garlic cloves; minced |
| 2 | tablespoons | Fresh ginger; grated |
| 1 | pack | Mori-Nu silken extra firm tofu; drained andcut into 1/2 inch cubes |
| ¼ | pounds | Each: broccoli florets snow peas (stems trimmed) |
| ½ | cup | Each: red pepper; slivered yellow pepper; slivered leek; thinly sliced |
| 1 | cup | Mushrooms; sliced |
| 8 | ounces | Pineapple chunks, canned; drained, liquid reserved |
| ½ | cup | Mandarin orange segments |
| ¼ | cup | Light soy sauce |
| 2 | tablespoons | Tomato sauce |
| 1 | tablespoon | Cornstarch |
Directions
In sesame oil, saute garlic ginger and tofu until lightly browned.
Remove tofu and set aside.
Add next 9 ingredients in order given. Stir firy until vegetables are just crisp-tender.
Separately combine reserved pineapple liquid, soy sauce, tomato sauce and cornstarch until smooth. Stir into wok, thoroughly coating ingredients. Add tofu cubes.
Serve hot over rice.
Makes 6 servings of 1 cup each. From DEEANNE's recipe files