Vegetarian Buddha's Delight
- Number of Servings: 8
Ingredients
Wan Ja Shan Soy Sauce (Paste), 3 tbsp Vinegar - Natural Rice Vinegar (Nakano), 1 tbspSesame Oil, 1 tbsp Tofu, extra firm, 1 block, cubed (1" cubes)Granulated Sugar, 1 tspBroccoli florets, 5 cupBroccoli, fresh, 1 stalk peeled and choppedCarrots, raw, 1.5 cup sliced diagonally Sugar snap peas, 1 cup trimmedYellow Sweet Corn, Canned, 1 can (12 oz) drained Water chestnuts 1 cup slicesGreen Onions, raw, 1 cup, sliced Peanut Oil, 2 tbspGinger Root, 1 tbsp gratedGarlic, 2 clove mincedBrown Rice, medium grain, 4 cup cooked1/2 cup vegetable broth or stock1 tbsp corn starch
1) Marinate tofu in rice vinegar mixed with the soy sauce and granulated sugar and sesame oil for at least an hour. Drain in a colander over a bowl and reserve the marinade.
2) Boil broccoli, carrots, and broccoli stems for a minute and a half, strain and quickly plunge into cold water. Strain.
3) In a wok or deep frying pan, heat peanut oil over med-high heat and cook for about 5 minutes until browned on all sides.
4) Add the green onions, ginger, and garlic, and cook another minute.
5) Add the broccoli, water chestnuts, corn, sugar snaps, and carrots. Cook for another 3 minutes.
6) Whisk vegetable broth with corn starch and remaining marinade. Pour into vegetable/tofu mixture and bring to a boil, cooking another 3 minutes or until thick.
Serving Size: makes 6 servings (2/3 cup rice, 1 1/3 cup stir fry)
2) Boil broccoli, carrots, and broccoli stems for a minute and a half, strain and quickly plunge into cold water. Strain.
3) In a wok or deep frying pan, heat peanut oil over med-high heat and cook for about 5 minutes until browned on all sides.
4) Add the green onions, ginger, and garlic, and cook another minute.
5) Add the broccoli, water chestnuts, corn, sugar snaps, and carrots. Cook for another 3 minutes.
6) Whisk vegetable broth with corn starch and remaining marinade. Pour into vegetable/tofu mixture and bring to a boil, cooking another 3 minutes or until thick.
Serving Size: makes 6 servings (2/3 cup rice, 1 1/3 cup stir fry)
Nutritional Info Amount Per Serving
- Calories: 299.1
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 423.2 mg
- Total Carbs: 43.8 g
- Dietary Fiber: 6.4 g
- Protein: 12.4 g
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