Vegetable & Tofu Stir Fry with Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Salt, 1 tsp Sesame Oil, 1 tbsp Cabbage, fresh, 1 cup, choppedCarrots, raw, 0.50 cup, strips or slices Garlic, 3 cloveGinger Root, 1 tsp Mushrooms, fresh, 3 large Peppers, sweet, red, fresh, 0.50 cup, sliced Soy Sauce, 1 tbsp Tofu, firm, 0.30 cup brown rice (1 cup cooked), 1.50 serving Cascadian Farm Edamame (in pod), 0.67 cup chinese chili garlic sauce, 1 tsp White Rice Wine Vinegar, 1 tbsp Add ajinomoto but its optional. I do use a pinch or two. The quantity of all sauces can be altered according to taste. As it is a chinese dish, there is a possibility of high sodium level. You can also add Chinese eggplant or any other vegetable if you want.
Chop all the vegetables in long slices.
In a hot pan, add sesame oil. Then add small chopped ginger and garlic. Later add onion and salt. After 2-3 minutes add all vegetables and let them cook for 7-8 minutes. At last add cooked brown rice and stir fry all together.
In the end put salt, ajinomoto, soya sauce, chili garlic sauce, white rice vinegar, and wait for 4-5 minutes. Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user AANHVORA.
In a hot pan, add sesame oil. Then add small chopped ginger and garlic. Later add onion and salt. After 2-3 minutes add all vegetables and let them cook for 7-8 minutes. At last add cooked brown rice and stir fry all together.
In the end put salt, ajinomoto, soya sauce, chili garlic sauce, white rice vinegar, and wait for 4-5 minutes. Serve hot.
Number of Servings: 2
Recipe submitted by SparkPeople user AANHVORA.
Nutritional Info Amount Per Serving
- Calories: 365.3
- Total Fat: 14.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,769.8 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 7.9 g
- Protein: 17.9 g
Member Reviews