Vegetable mango stir-fry

Yield: 4 servings

Measure Ingredient
8 ounces Lo mein noodles or rice noodles
2 teaspoons Peanut oil
2 mediums Red bell peppers
\N \N Seeded and cut into thin strips
8 ounces White mushrooms; sliced
2 larges Clov garlic; minced
12 \N Broccoli florets
1 large Semi-ripe mango
\N \N Peeled; pitted and sliced
4 ounces Firm tofu; diced
½ cup Vegetable stock or canned broth
¼ cup Pineapple juice
3 tablespoons Low-sodium soy sauce
2 teaspoons Sesame oil
1 tablespoon Peanut butter; up to 2

4 SERVINGS VEGAN

In the Caribbean, green, semi-ripe man goes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles.

In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter.

Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away.

PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 38 Converted by MM_Buster v2.0l.

Similar recipes