Bean Curd And Vegetable Stir-Fry

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Bean Curd And Vegetable Stir-Fry

 

1 1/4 cups potatoes, cubed

1 tbsp. olive oil

1 red onion, sliced

1 lb. firm bean curd, diced

2 small zucchini, diced

8 canned artichoke hearts, halved

1 cup diced tomatoes

1 tsp. powdered sugar

2 tbsps. chopped fresh basil

salt and pepper

 

Cook the potatoes in a pan of boiling water for 10 minutes. Drain thoroughly and

set aside. Heat the oil in a large skillet and saute the red onion for 2 minutes

until soft but not brown.

Gently stir in the bean curd and zucchini and cook for 3 to 4 minutes until they

begin to brown slightly. Add the potatoes, stirring to mix.

Stir in the artichoke hearts, crushed tomatoes, sugar, basil and season with

salt and pepper. Cook for 5 more minutes, stirring gently. Serve at once.

Makes 4 servings

Calories 260, Carbs 27 g, Fiber 6 g.

 

 

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