Vegetable Mango Stir-Fry

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Vegetable Mango Stir-Fry Ingredients

8 oz Lo mein noodles or rice	Peeled; pitted and sliced
2 ts Peanut oil	4 oz Firm tofu; diced
2 md Red bell peppers	1/2 c Vegetable stock or canned
Seeded and cut into thin	1/4 c Pineapple juice
8 oz White mushrooms; sliced	3 tb Low-sodium soy sauce
2 lg Clov garlic; minced	2 ts Sesame oil
12 Broccoli florets	1 tb Peanut butter; up to 2
1 lg Semi-ripe mango

Instructions for Vegetable Mango Stir-Fry

4 SERVINGS VEGAN In the Caribbean, green, semi-ripe man goes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain. Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter. Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away. PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 38 Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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