Vegetable Curry Stir-Fry

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Vegetable Curry Stir-Fry

 

2 tbsps. oyster sauce

1 tbsp. soy sauce

1/2 tsp. chili powder

1/2 tbsp. peanut oil

7 ozs. tofu, drained and diced

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 cup mushrooms, slices

1 1/2 cup greens shredded

1 cup vegetable broth

2 tsps. curry powder

1 tbsp. cornstarch

2 cups brown rice, cooked

 

In a small bowl, combine first 4 ingredients. Pour over tofu cubes and allow

to marinate for at least an hour.

Put tofu, pak-choi and mushrooms in a large pan or wok and stir-fry for a few

minutes.

Add both peppers and stir-fry for five more minutes, until everything is tender

crisp.

Combine vegetable broth, curry powder and cornstarch, and add to wok. Simmer

until the sauce has become thick.

Serve the veggie sauce on top of the brown rice.

Makes 2 servings.

 

 

 

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