Vegetable stir fry with Ginger Sauce

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* Exported from MasterCook *

 

Vegetable stir fry with Ginger Sauce

 

Recipe By :Paulette Mitchell, The 15 " Vegetarian Gourmet

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Asian

Vegetarian Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 cups cooked rice

1 cup ginger sauce -- ( see seperate recipe)

3 tablespoons canola oil

2 carrots -- sliced thin on the diagonal

1 medium onion -- thinly sliced

1/2 teaspoon minced ginger

4 ribs Bok choy -- thinly sliced, also shred green

tops

1 1/2 cups sliced mushrooms

1 red bell pepper -- cut lenghtwise into 1/4

wide strips

1 8 oz can bamboo shoots -- drained and rinsed

1 cup frozen baby peas -- thawed

8 ounces firm or extra firm tofu -- cut into 1/2 inch

cubes

 

Cook or reheat the rice.

 

Heat the oil in a large non sitck skillet or wok over medium-high

heat. Add the carrots and stir fry for about 2 minutes. Addd the

onion and garlic; continue to stir fry for 2 more minutes. Add the

remaining ingredients except the tofu; stir fry for 4 more minutes or

until the carrots and bok choy are crisp- tender. gently fold in the

tofu and allow to stand for one minute.

 

Spoon the stir fried vegetables over indivdual servings of rice.

Drizzle with half the ginger sauce. Pass the remaining ginger sauce

in a small container at the table.

 

 

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Per serving: 1582 Calories (kcal); 45g Total Fat; (25% calories from

fat); 36g Protein; 262g Carbohydrate; 0mg Cholesterol; 266mg Sodium

Food Exchanges: 13 1/2 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0

Fruit; 8 Fat; 0 Other Carbohydrates

 

NOTES : Optional garnish: toasted sesame seeds, toasted sliced

almonds or scallion curls

 

Variations: use orange tahini sauce instead of ginger sauce

Can be served as an appetizer ...finely chop all the vegetables and

spoon tablespoon sized mounds on to endive leaves and drizzle each

with a small amount of ginger sauce

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0