Stir-fry with peanut sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut butter |
| 1½ | tablespoon | Soy sauce; low sodium |
| 1½ | tablespoon | Rice wine vinegar |
| 1 | tablespoon | Brown sugar |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Fresh ginger root; grated |
| ⅛ | teaspoon | Dried hot red peppers; or to taste |
| 1 | pounds | Vegetables; cut for stir fry, see Notes |
| 5 | ounces | Mori-nu lite firm tofu; drained and cubed |
| ½ | tablespoon | Cornstarch; mixed with |
| 1 | tablespoon | Water |
| 2 | cups | Cooked brown rice |
Directions
Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry" vegetables in wok in about ¼ cup water or broth, for about 2½ minutes.
Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice. Makes 2 servings.
Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580 mg sodium
NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts---basically, whatever I have on hand, always including either carrots or red pepper for color.
Recipe by: Jenny Herl
Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Oct 21, 1999, converted by MM_Buster v2.0l.