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4 SERVINGS VEGAN In the Caribbean, green, semi-ripe man goes add an incomparable depth of flavor to many dishes. Here, they are combined with bell peppers, mushrooms and tofu for a flavorful stir-fry that is served over noodles. In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain. Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter. Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away. PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.; 70MG CHOL.; 216MG SOD.; 2G FIBER Recipe by: Vegetarian Times Magazine, January 1998, page 38
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 43 (51%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 363.9mg||13 %|
|Potassium 272.6mg||7 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 6.5g|
|Protein 2.2g||3 %|
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Calories per serving: 84
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