Chinese Stir-Fry

Chinese Stir-Fry

This simple recipe is flexible—choose vegetables that are in season and fresh.

  • 4Servings


  • 2 16-oz. pkg. frozen Asian-style vegetables
  • 1/4 cup bottled stir-fry sauce or to taste
  • 1 lb. firm or baked tofu, drained and cut into strips


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.

Nutrition Information

  • Calories: 188
  • Carbohydrate Content: 17 g
  • Fat Content: 4 g
  • Fiber Content: 4 g
  • Protein Content: 15 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 202 mg