Fresh Vegetable Curry Stir-Fry
- Number of Servings: 2
Ingredients
2 tbsp oyster sauce1 tbsp soy sauce1/2 tsp chili powder1/2 tbsp peanut oil7 oz. tofu, drained and diced1 med red bell pepper, diced1 med yellow bell pepper, diced1 cup mushrooms, slices1 1/2 cup Pak-choi, whites diced, greens shredded1 cup vegetable broth2 tsp curry powder1 tbsp cornstarch2 cups brown rice, cooked
1. In a small bowl, combine first 4 ingredients. Pour over tofu cubes and allow to marinate for at least an hour.
2. Put tofu, pak-choi and mushrooms in a large pan or wok and stir-fry for a few minutes.
3. Add both peppers and stir-fry for five more minutes, until everything is tender crisp.
4. Combine vegetable broth, curry powder and cornstarch, and add to wok. Simmer until the sauce has become thick.
5. Serve the veggie sauce on top of the brown rice. Makes two generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user TANCALIEL.
2. Put tofu, pak-choi and mushrooms in a large pan or wok and stir-fry for a few minutes.
3. Add both peppers and stir-fry for five more minutes, until everything is tender crisp.
4. Combine vegetable broth, curry powder and cornstarch, and add to wok. Simmer until the sauce has become thick.
5. Serve the veggie sauce on top of the brown rice. Makes two generous servings.
Number of Servings: 2
Recipe submitted by SparkPeople user TANCALIEL.
Nutritional Info Amount Per Serving
- Calories: 455.9
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 1,086.6 mg
- Total Carbs: 65.3 g
- Dietary Fiber: 8.0 g
- Protein: 21.3 g
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