Submitted by: Courtney
Here is another stir-fry recipe from the 1,001 Low-Fat Vegetarian Recipes book. I’ll admit I have never tried the stir-fries from this book, so I hope they are okay! This one looks like it would fit the “spicy stir-fry” request.
1 C. water/veg. stock
1/3 C. orange juice
1/4 C. soy sauce
1-2 teaspoons hot chili oil or sesame oil (optional)
1/8-1/4 teaspoon crushed red pepper
1 package (8 ounce) light firm tofu, cut into 3/4 inch cubes
8 ounces asparagus, cut into 1 inch slices
4 ounces snow peas
1 C. sliced carrots
1/2 C. sliced green onions and tops
1 med. red bell pepper, sliced
2 teaspoons minced gingerroot
4 cloves garlic, minced
1/2 C. sliced shitake or crimini mushrooms
2 tablespoons cornstarch
4 C. cooked brown rice to serve, if you want
Combine 1/2 C. stock/water, O.J, soy sauce, hot chili/sesame oil (if using), and red pepper flakes; pour over tofu in shallow glass dish and let stand for 30 minutes. Drain, reserve marinade.
Spray wok or large skillet with cooking spray; heat over med. heat til hot. Add tofu, stir-fry 2 to 3 min. Add asparagus, snow peas, carrots, green onions, bell peppers, gingerrrot, and garlic; spray with more cooking spray, if needed. Stir-fry until vegetables are crisp-tender, 8-10 min. Add mushrooms; stir-fry 3-4 min.
Add reserved marinade to wok; heat to boiling. Mix cornstarch and remaining 1/2 C. stock/water; stir into boiling mixture. Boil, stirring constantly, until thick, about 1 min.
Serve stir-fry over brown rice, if desired.