Szechuan style stir fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Tofu, cubed |
| ½ | pounds | Snow peas |
| ⅓ | cup | Teriyaki sauce |
| 3 | tablespoons | Szechuan spicy stirfry sauce |
| 2 | teaspoons | Cornstarch |
| 1 | Onion, chopped | |
| 3 | cups | Chopped bok choy |
| 23 | tablespoons | Cooking oil |
| 1 | cup | Broccoli florets |
| 1 | Red bell pepper | |
| 1 | 7oz can straw mushrooms | |
| 1 | 14oz can baby corn | |
Directions
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)