Chinese Stir-Fry
This simple recipe is flexible—choose vegetables that are in season and fresh.
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This simple recipe is flexible—choose vegetables that are in season and fresh.
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