"Ingredients:
For the Stir-Fry:
1. 2 tablespoons vegetable oil
2. 1 cup julienned carrots
3. 1 red bell pepper, sliced
4. 1 cup broccoli florets
5. 1/2 cup green onions, chopped
6. 1 cup snap peas
7. 1 cup diced tofu
8. 1 cup sliced mushrooms
9. 1/2 cup chopped basil
For the sauce:
1. 2 tablespoons sesame oil
2. 2 tablespoons soy sauce
3. 1 tablespoon rice vinegar
4. 1 tablespoon grated ginger
5. 2 cloves garlic, minced
6. 1/2 tablespoon cornstarch
7. 1 tablespoon sriracha sauce, adjust to taste
Directions:
1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add the carrots, bell pepper, broccoli, and green onions to the pan. Stir fry for 5 minutes, or until vegetables are tender.
3. Add the snap peas, tofu, mushrooms, and basil to the pan. Stir fry for another 2-3 minutes.
4. While the vegetables are cooking, make the sauce. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, ginger, garlic, cornstarch, and sriracha sauce.
5. Pour the sauce over the stir fried vegetables and tofu. Stir well to coat everything in the sauce.
6. Continue to cook for another 2-3 minutes, until the sauce has thickened.
7. Serve the stir fry hot, over cooked rice or noodles if desired.
Cooking Time: Prep time is around 15 minutes and cooking time is approximately 15 minutes.
Nutrition Info: (per serving)
- Calories: 210
- Fat: 12g
- Carbs: 18g
- Protein: 9g
- Fiber: 5g
- Sodium: 435mg
Please note that these values can vary based on the specific brands of ingredients used."
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