Fresh Vegetable Curry Stir-Fry

Name: Fresh Vegetable Curry Stir-Fry Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 2
Ingredients: 2 tbsp oyster sauce; 1 tbsp soy sauce; 1/2 tsp chili powder; 1/2 tbsp peanut oil; 7 oz. tofu drained and diced; 1 med red bell pepper diced; 1 med yellow bell pepper diced; 1 cup mushrooms slices; 1 1/2 cup Pak-choi whites diced greens shredded; 1 cup vegetable broth; 2 tsp curry powder; 1 tbsp cornstarch; 2 cups brown rice cooked

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

Directions

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.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving