Try this Stir-Fry with Peanut Sauce recipe, or contribute your own.
Suggest a better descriptionMix 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
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Serving Size: 1 Serving (574g) | ||
Recipe Makes: 2 | ||
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Calories: 1062 | ||
Calories from Fat: 78 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.7g | 12 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 548.3mg | 19 % | |
Potassium 1184.9mg | 31 % | |
Total Carbohydrate 217.9g | 64 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 201.1g | ||
Protein 30.4g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1062
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