Farmer's Market Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 407.3
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 966.1 mg
- Total Carbs: 70.5 g
- Dietary Fiber: 6.8 g
- Protein: 15.2 g
View full nutritional breakdown of Farmer's Market Stir Fry calories by ingredient
Introduction
Made this with veggies found at the farmer's market, but adapt it with whatever is in season in your area--for example, if you can't find italian green beans snap peas are a good replacement. Substitute chicken for tofu, and use whatever rice you like! Made this with veggies found at the farmer's market, but adapt it with whatever is in season in your area--for example, if you can't find italian green beans snap peas are a good replacement. Substitute chicken for tofu, and use whatever rice you like!Number of Servings: 4
Ingredients
-
1 tbsp sesame oil
2 tbsp less sodium soy sauce
4 tbsp teriyaki marinade
1 package extra firm cubed tofu
2 green bell peppers
1 yellow onion
1 cup flat italian green beans
8oz bean sprouts
8oz baby bella mushrooms
8oz whole water chestnuts
2 bags Uncle Ben's boil-in-bag long grain rice
Tips
Read through recipe before beginning.
Directions
Drain tofu and place in bowl. Add soy sauce, sesame ginger sauce, and teriyaki. Mix until coated and set aside.
Place sesame in wok and turn to medium-high heat. Allow oil to heat until you see a little steam coming off wok.
Slice all vegetables.
Add peppers, onions, italian beans to wok and stir. Cover and cook for 4 minutes.
Begin boiling water for rice, and add bags when ready. Depending on type of rice used, you may want to do this earlier.
Add mushrooms, water chestnuts, and bean sprouts. Stir and cover for another 2-3 minutes or until mushrooms have released their juices.
Stir everything, add tofu and marinade. Continue cooking over medium-high heat until vegetables reach your desired flavor and crispness.
Ladle veggies and tofu over rice and enjoy.
Serving Size: makes 4 generous servings
Place sesame in wok and turn to medium-high heat. Allow oil to heat until you see a little steam coming off wok.
Slice all vegetables.
Add peppers, onions, italian beans to wok and stir. Cover and cook for 4 minutes.
Begin boiling water for rice, and add bags when ready. Depending on type of rice used, you may want to do this earlier.
Add mushrooms, water chestnuts, and bean sprouts. Stir and cover for another 2-3 minutes or until mushrooms have released their juices.
Stir everything, add tofu and marinade. Continue cooking over medium-high heat until vegetables reach your desired flavor and crispness.
Ladle veggies and tofu over rice and enjoy.
Serving Size: makes 4 generous servings
