Stir-fry with peanut sauce

2 servings

Ingredients

Quantity Ingredient
1 tablespoon Peanut butter
1½ tablespoon Soy sauce; low sodium
1½ tablespoon Rice wine vinegar
1 tablespoon Brown sugar
1 Clove garlic; minced
1 teaspoon Fresh ginger root; grated
⅛ teaspoon Dried hot red peppers; or to taste
1 pounds Vegetables; cut for stir fry, see Notes
5 ounces Mori-nu lite firm tofu; drained and cubed
½ tablespoon Cornstarch; mixed with
1 tablespoon Water
2 cups Cooked brown rice

Directions

Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry" vegetables in wok in about ¼ cup water or broth, for about 2½ minutes.

Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice. Makes 2 servings.

Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580 mg sodium

NOTES : I usually use one of the frozen stir fry blends if I'm in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts---basically, whatever I have on hand, always including either carrots or red pepper for color.

Recipe by: Jenny Herl

Posted to EAT-LF Digest by Jenny Herl <jlherl@...> on Oct 21, 1999, converted by MM_Buster v2.0l.

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