Veggie Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 oz firm tofu1/4 c fresh red and yellow bell peppers1/2 c fresh bok choy1 tbsp vegetable oil1.5 tsp fresh ginger root1 clove fresh garlic (finely chopped)3 tbsp low-sodium soy sauce1 c brown rice
Serving Size: 1
Perpare Rice as directed on box
Chop pepers into 1" x 1/4" strips
Separate bok choy stalk and leaf - chop stock and shred leaf
Heat oil, add ginger, garlic and soy sauce.
Add bok choy stalk -cook 1-3 min
Add peppers - cook 1-3
Add bok choy leaf -cook until slightly wilted
Spread rice on plate and top with vegetable/tofu
Serve Immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user ACWHITE1.
Perpare Rice as directed on box
Chop pepers into 1" x 1/4" strips
Separate bok choy stalk and leaf - chop stock and shred leaf
Heat oil, add ginger, garlic and soy sauce.
Add bok choy stalk -cook 1-3 min
Add peppers - cook 1-3
Add bok choy leaf -cook until slightly wilted
Spread rice on plate and top with vegetable/tofu
Serve Immediately.
Number of Servings: 1
Recipe submitted by SparkPeople user ACWHITE1.
Nutritional Info Amount Per Serving
- Calories: 574.1
- Total Fat: 26.5 g
- Cholesterol: 0.0 mg
- Sodium: 2,758.4 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 7.7 g
- Protein: 29.9 g