Tofu, Cashews, and Vegetables recipe
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Tofu, Cashews, and Vegetables

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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

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Ingredients


Preparation

Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and cornstarch and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu, and peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately. Recipe By : Joanne Hush, Classic Chinese Cooking, pg 138 Posted to MM-Recipes Digest V4 #277 by SVQF34B@prodigy.com ( L M SMITH) on Oct 21, 1997


Cuisine: Asian Main Ingredient: Tofu

Tags: Asian, Vegetables, Tofu, Corn, Bean, Carrot, Peas, Soy Sauce [edit]

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