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Chinese Stir-Fry

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

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

Servings
4

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 4 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 202 mg
  • Sugar Content 0 g