Try this Tofu, Cashews, and Vegetables recipe, or contribute your own.
Suggest a better descriptionCombine 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
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 4 | ||
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Calories: 261 | ||
Calories from Fat: 178 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 306.8mg | 11 % | |
Potassium 530.2mg | 14 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 12.8g | ||
Protein 8.4g | 12 % | |
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: 261
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