STIR-FRIED VEGETABLES

Stir-Fried Vegetables image

Provided by Densie Webb

Categories dinner, lunch, quick, weekday, main course

Time 35m

Yield 8 servings

Number Of Ingredients 11

Ingredients

3 tablespoons vegetable oil
2 large slices fresh ginger
1 carrot, peeled and sliced thin
4 celery ribs, sliced
1 cup broccoli flowerets
1/2 cup chopped green onions
1/2 pound Chinese pea pods, trimmed
1 zucchini, sliced
1 cup sliced fresh mushrooms
20 ounces extra-firm tofu, drained and crumbled
1/4 cup soy sauce

Steps:

Heat wok or nonstick skillet. Add oil and ginger and stir. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp. Add zucchini and mushrooms. Stir.
Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice

Nutrition Facts : @context http, Calories 129, UnsaturatedFat 7 grams, Carbohydrate 7 grams, Fat 9 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 473 milligrams, Sugar 3 grams, TransFat 0 grams