Stir-Fry with Peanut Sauce

Stir-Fry with Peanut Sauce Ingredients

1 tb Peanut butter	1/8 ts Dried hot red peppers; or to
1 1/2 tb Soy sauce; low sodium	1 lb Vegetables; cut for stir
1 1/2 tb Rice wine vinegar	5 oz Mori-nu lite firm tofu;
1 tb Brown sugar	1/2 tb Cornstarch; mixed with
1 Clove garlic; minced	1 tb Water
1 ts Fresh ginger root; grated	2 c Cooked brown rice

Instructions for Stir-Fry with Peanut Sauce

Mix together the peanut butter, soy sauce, rice vinegar, brown sugar, garlic, ginger and dried peppers for the sauce. Set aside. Stir "fry" vegetables in wok in about 1/4 cup water or broth, for about 2 1/2 minutes. Add tofu and cook about 1 minute more. (Add more water if needed.) Add sauce and cook about 1 minute. Mix in the cornstarch/water mixture and cook until thickened. Serve over hot rice. Makes 2 servings. Per serving: 475 Cal, 7.7 g fat (13% cff), 13 g fiber, 19.7 g protein 580 mg sodium NOTES : I usually use one of the frozen stir fry blends if Im in a hurry, or, if I have more time, I cut up a mixture of carrots, onion, broccoli, snap peas, mushrooms, bok choy, red or green peppers, water chesnuts---basically, whatever I have on hand, always including either carrots or red pepper for color. Recipe by: Jenny Herl Posted to EAT-LF Digest by Jenny Herl on Oct 21, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PeanutCuisine: Uncategorized

More like this...

Spinach, Broccoli and Peanut Stir-fry

Pork and Peanut Stir-Fry

Peanut Buttery Stir-Fry

Chinese Stir-Fry Peanut Chicken

Pork and Peanut Stir-Fry

Ingredient Insight - look inside this recipe

Brown Rice	Brown Sugar	Cornstarch	Garlic
Ginger	Peanut Butter	Rice	Soy Sauce
Tofu

Low fat Oriental Vegan Corn Butter Garlic Rice Rice Wine Soy Sauce Wine Ginger Peanut

for flavor and categorization

Recent searches:   fettuccini clam   babovka   chorizo sausage   instructions   low sugar cakes   garlic smashed potatoes   bread pan   egg pepper   pappadams   potato stuffed salmon   rojak   soup noodle chicken spicy   chicken tomato bell pepper   martinis   nacho cheese sauce   stacked   pie pot vegetable fall chicken   lentil cream   cold oven pound cake   cheese philadelphia