Stir-Fried Vegetables
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- 2large slices fresh ginger
- 1carrot, peeled and sliced thin
- 4celery ribs, sliced
- 1cup broccoli flowerets
- ½cup chopped green onions
- ½pound Chinese pea pods, trimmed
- 1zucchini, sliced
- 1cup sliced fresh mushrooms
- 20ounces extra-firm tofu, drained and crumbled
- ¼cup soy sauce
Nutritional analysis per serving (8 servings)
135 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 473 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice
Private Notes
Comments
I added some garlic as well along with the ginger.
I added some garlic as well along with the ginger.
Made this without adding soy sauce, so sprinkled with parmesan when serving. I also reserved the peas and added them for a crisp note. Great dish.