Look for some of the interesting Asian-style vegetable mélanges in the frozen vegetables section. They’re great to have on hand when you crave a quick stir-fry but don’t feel like chopping. Serve with hot cooked rice or noodles and raw carrot and celery sticks, or try the accompanying menu.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Steam the vegetables in a stir-fry pan or wok, covered, until completely thawed. Drain well and transfer back to the stir-fry pan.
Step 2
Stir in the sauce and stir-fry over medium-high heat until the vegetables are tender-crisp.
Step 3
Add the tofu strips and toss gently. Cook just until heated through, and serve at once.
Menu
Step 4
Instant Tofu and Mixed Vegetable Stir-Fry (this page)
Step 5
Asian Noodle Broth (page 22)
Step 6
Crisp raw vegetable platter
nutrition information
Step 7
Calories: 134
Step 8
Total Fat: 4g
Step 9
Protein: 10g
Step 10
Carbohydrate: 14g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 400mg
