Shanghai stirfry

Yield: 1 Servings

Measure Ingredient
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Sauce: 2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2 tsp cornstarch Ingredients: 2 large carrots, sliced ¼ inch thick 6 oz green beans cut into ½ inch pieces 1 cup diced yellow summer squash 1 cup diced red pepper 1 cup snow peas, halved 1 cup small broccoli florets 4 oz firm tofu, cut into ½ inch pieces 1 tblsp peanut or veg. oil 2 tsp grated ginger 2 tsp minced garlic 1 cup brown rice, cooked & cooled ½ cup sliced green onions ¼ cup chopped roasted peanuts Combine sherry, soy sauce, honey and cornstarch in small bowl; set aside.

Bring large saucepan of salted water to boil. Add carrots & beans boil 1 minute. Remove with slotted spoon, drain. Add squash, red pepper, snow peas and brocolli to pan, boil 1 minute. Drain.

Pat tofu dry with paper towel. Heat oil in skillet over medium heat.

Add tofu and cook until golden (about 3 minutes). With slotted spoon transfer to serving dish, keep warm.

Add ginger and garlic to skillet, cook over high heat about 30 seconds. Add vegetables and cook, stirring occasionally about 2 minutes. Add rice and cook for another 2 minutes. Return tofu to skillet with green onions and sauce, cook, stirring 1 minute.

Sprinkle with peanuts.

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