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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients:
3 Tablespoon(s) Tamari
1 Teaspoon(s) Brown rice syrup
1/4 Teaspoon(s) Shred. sharp Cheddar cheese
2 Tablespoon(s) Squash, cubed, peeled
2 small Onions, sliced
2 Garlic cloves, minced
1/4 Cup(s) Carrots, chopped
1/4 Cup(s) Bell peppers, chopped
3/4 Cup(s) Cauliflower, chopped
3/4 Cup(s) Broccoli, chopped
1/4 Cup(s) Mushrooms, sliced
1/4 Cup(s) Sugar peas
1/4 Cup(s) Bean sprouts
1 Cup(s) Firm tofu, cubed | |
Directions: Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high
heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add
carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes.
Add a little water if necessary to prevent sticking.
Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts &
tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to
medium & cook for another 2 minutes. The vegetables should be tender
crisp. Serve hot, over rice.
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