Ingredients
- 3 tablespoons vegetable oil
- 2 large slices fresh ginger
- 1 carrot, peeled and sliced thin
- 4 celery ribs, sliced
- 1 cup broccoli flowerets
- ½ cup chopped green onions
- ½ pound Chinese pea pods, trimmed
- 1 zucchini, sliced
- 1 cup sliced fresh mushrooms
- 20 ounces extra-firm tofu, drained and crumbled
- ¼ cup soy sauce
- Nutritional Information
Nutritional analysis per serving (8 servings)
185 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 13 grams protein; 477 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- 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
35 minutes
Dining and Cooking