Tofu and Vegetables Stir Fried in Orange Juice

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2 tb Cold water
1/2 c Snow peas; sliced
4 Garlic; minced
1/2 c Napa cabbage; Thinly sliced
1 8-oz cn water chestnuts
2 ts Cornstarch
1/2 Red bell pepper; julienned
1 Carrot; grated
2 tb Soy sauce
1/2 lb Firm tofu; cut into 1-inch chunks
1 ts olive oil
1 ds Cayenne pepper
1/2 c Orange juice
6 oz soba noodles; or low-fat Ramen, cooked

Original recipe makes 1



PICK OF THE DAY SHOW #PD1BO6 TOFU & VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY SAUCE In a large non-stick skillet, heat oil, add garlic then vegetables and cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To cold water, add cornstarch and make a paste. Stir cornstarch mixture into vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu and noodles. Toss well, coating noodles with sauce and serve. Yield: 4 to 6 servings Posted to Digest eat-lf.v097.n172 by "Tina D. Bell" on Jul 7, 1997

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