nutritional information

Per Serving:

  • Calories: 188
  • Protein: 15 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 17 g
  • Cholesterol: mg
  • Sodium: 202 mg
  • Fiber: 4 g
Vegan

Chinese Stir-Fry

Chinese Stir-Fry

4 Servings

30 minutes or fewer

Steam vegetables in a stir-fry pan or wok with about 1/2 inch of water, covered, until completely thawed. Drain well and transfer back to stir-fry pan. Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp. Add tofu strips and toss gently. Cook just until heated through, then serve right away.
  • 2 16-oz. pkg. frozen Asian-style vegetables
  • ¼ cup bottled stir-fry sauce or to taste
  • 1 lb. firm or baked tofu, drained and cut into strips
  1. Steam vegetables in a stir-fry pan or wok with about 1/2 inch of water, covered, until completely thawed. Drain well and transfer back to stir-fry pan. Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp. Add tofu strips and toss gently.
  2. Cook just until heated through, then serve right away.
February 1999

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