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

  1. 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.
  2. Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice

35 minutes

Dining and Cooking