Szechuan style stir fry

Yield: 4 servings

Measure Ingredient
1 pounds Tofu, cubed
½ pounds Snow peas
⅓ cup Teriyaki sauce
3 tablespoons Szechuan spicy stirfry sauce
2 teaspoons Cornstarch
1 \N Onion, chopped
3 cups Chopped bok choy
23 tablespoons Cooking oil
1 cup Broccoli florets
1 \N Red bell pepper
1 \N 7oz can straw mushrooms
1 \N 14oz can baby corn

Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2 minutes. Remove from w Stirfry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. Shared by Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)

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