- Portion size 4 servings
MethodIn 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.