- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
Ingredients
Method
In small bowl, whisk cornstarch, soy sauce, black bean sauce, oyster sauce and hot pepper sauce; set aside.In wok, heat oil over medium-high heat; stir-fry carrots, white parts of onions, garlic, ginger, cloves and pepper until vegetables are tender, about 6 minutes. Add soy protein; heat through, about 1 minute.
Stir in cornstarch mixture and 1-3/4 cups (425 mL) water; bring to boil. Add tofu and mushrooms; cover and cook over low heat until thickened, about 10 minutes.
Stir in peas and green parts of onions; cook for 1 minute.
Nutritional facts Per serving: about
- Sodium 280 mg
- Protein 27 g
- Calories 289.0
- Total fat 8 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 28 g
%RDI
- Iron 49.0
- Folate 40.0
- Calcium 21.0
- Vitamin A 71.0
- Vitamin C 13.0