Description
I always order this dish when we go to chinese restaurants, so i was so excited to find this recipe in the jan. 2005 issue of cooking light! This is the recipe, with a few of my variations. If you're craving tons of spice, this isn't for you; however, its subtle, healthy flavor is something i quite enjoy. Cook time includes marinating time.
(nutrition per serving
calories 378(28% from fat); fat 11.6g (sat 1.6g,mono 4.7g,poly 4.7g); protein 15.8g; cholesterol 0.0mg; calcium 129mg; sodium 698mg; fiber 9.3g; iron 4.4mg; carbohydrate 55.9g)
Ingredients
- Low Sodium Soy Sauce
- Dark Sesame Oil
- Rice Vinegar
- Sugar
- Extra Firm Tofu
- Broccoli Florets
- Carrots
- Broccoli Stem
- Canola Oil
- Green Onions
- Fresh Ginger
- Garlic Cloves
- Snow Peas
- Baby Corn
- Sliced Water Chestnuts
- Vegetable Broth
- Cornstarch
- Salt
- Cooked Brown Rice
Instructions
- Combine first 5 ingredients, tossing to coat
- Cover and marinate in refrigerator 1 hour
- Drain in a colander over a bowl, reserving marinade
- Cook broccoli florets, carrot, and broccoli stems in boiling water 1 1 / 2 minutes
- Drain these vegetables
- Plunge into ice water
- Drain
- Heat canola oil in a wok or large nonstick skillet over medium-high heat
- Add tofu
- Stir-fry 5 minutes or until lightly browned on all sides
- Stir in onions, ginger, and garlic
- Stir-fry 30 seconds
- Stir in broccoli mixture, snow peas, corn, and water chestnuts
- Stir-fry 1 minute
- Combine broth and cornstarch, stirring with a whisk
- Add cornstarch mixture, reserved marinade, and salt to pan
- Bring to a boil
- Cook 2 1 / 2 minutes or until slightly thick, stirring constantly
- Serve over brown rice