Vegetable mango stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lo mein noodles or rice noodles |
| 2 | teaspoons | Peanut oil |
| 2 | mediums | Red bell peppers |
| Seeded and cut into thin strips | ||
| 8 | ounces | White mushrooms; sliced |
| 2 | larges | Clov garlic; minced |
| 12 | Broccoli florets | |
| 1 | large | Semi-ripe mango |
| 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 |
Directions
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.