Shanghai Stir Fry
Shanghai Stir-Fry is a delicious Asian-style dish that is loaded with fresh veggies and tofu. Not a tofu fan? You can always swap out tofu for your favorite protein, chicken and beef both work great in this dish.
Ingredients
- 2 tablespoon dry sherry
- 2 tablespoon soy sauce
- 1 tablespoon honey
- 2 tablespoon cornstarch
- 2 large carrots, sliced 1/4-inch thick
- 6 green beans cut into 1/2-inch pieces
- 1 cup diced yellow summer squash
- 1 cup diced red pepper
- 1 cup snow peas, halved
- 1 cup small broccoli florets
- 4 ounce firm tofu, cut into 1/2-inch pieces
- 1 tablespoon peanut or vegetable oil
- 2 teaspoon grated ginger
- 2 teaspoon minced garlic
- 1 cup brown rice, cooked and cooled
- 1/2 cup sliced green onions
- 1/4 cup roasted peanuts, chopped
Instructions
- Combine sherry, soy sauce, honey and cornstarch in small bowl; set aside.
- Bring large saucepan of salted water to boil. Add carrots and beans and boil 1 minute. Remove with slotted spoon, drain. Add squash, red pepper, snow peas and brocolli to pan, boil 1 minute. Drain. Pat tofu dry with paper towel.
- Heat oil in skillet over medium heat. Add tofu and cook until golden (about 3 minutes). With slotted spoon transfer to serving dish, keep warm. Add ginger and garlic to skillet, cook over high heat about 30 seconds.
- Add vegetables and cook, stirring occasionally about 2 minutes. Add rice and cook for another 2 minutes. Return tofu to skillet with green onions and sauce, cook, stirring 1 minute. Sprinkle with peanuts.