Vegetarian Chinese Stir-Fry
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Vegetarian Chinese Stir-FryVisit www.canadianliving.com for full recipe details.1 user reviews.
- Preparation time: 10 min
- Total time : 10 min
Ingredients
-
2 tsp (10 mL) vegetable oil
5 cups (1.25 L) bok choy, halved
1-1/4 cups (300 mL) each sugar snap peas and thinly sliced sweet red pepper
4 tsp (20 mL) slivered gingerroot
1-1/2 cup (375 mL) each frozen lima beans thawed and firm tofu, cubed
1-2/3 cups (400 mL) CAMPBELL'S Ready to Use Vegetable Broth
4 tsp (20 mL) vegetarian oyster sauce
1 tbsp (15 mL) cornstarch
1 tsp (5 mL) rice vinegar or white wine vinegar
1 cup (250 mL ) sliced cremini mushrooms
4 cups (1 L) hot cooked rice
Preparation
In large nonstick skillet, heat oil over medium-high heat; cook bok choy, snap peas, red pepper and ginger for 3 minutes.
Add lima beans and tofu. Mix together broth, oyster sauce, cornstarch and vinegar; add to skillet and bring to boil, stirring often.
Add mushrooms; cook for 2 minutes. Serve over rice.
Add lima beans and tofu. Mix together broth, oyster sauce, cornstarch and vinegar; add to skillet and bring to boil, stirring often.
Add mushrooms; cook for 2 minutes. Serve over rice.
Additional information : Tip: Don't be afraid to switch up the vegetables, try Chinese broccoli or Shanghai bok choy.
- Keywords : Dinner; Vegetarian; Chinese; One-Pot; Vegetable broth/stock; Tofu; Bok Choy;
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