Stir-Fried Tofu, Shiitake Mushrooms, and Chinese Peas

In this recipe, fresh ginger is combined with salt then sits for five minutes. The salt draws out some of the ginger juice, making it drier, which is better for stir -frying; it also decreases the ginger's pungency.

Yield: 2 servings (serving size: 1 3/4 cups)

Ingredients

• 1  tablespoon  julienne-cut peeled fresh ginger
• 1/2  teaspoon  kosher or sea salt
• 1  teaspoon  cornstarch
• 1  tablespoon  vegetable oil
• 2  cups  thinly sliced shiitake mushroom caps
• 1  cup  snow peas, trimmed
• 1/2  teaspoon  minced bird chile or 1 teaspoon minced serrano chile
• 1  (12.3-ounce) package reduced-fat firm tofu, drained and cubed
• 1/2  cup  (1-inch) sliced green onions
• 3  tablespoons  low-sodium soy sauce

Preparation

Combine ginger and 1/2 teaspoon salt in a small bowl; let stand for 5 minutes. Rinse ginger with cold water; pat dry. Combine ginger and cornstarch in bowl.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add mushrooms, and stir-fry 2 minutes or until tender. Add the ginger mixture, snow peas, and chile, and stir-fry 2 minutes. Add tofu; stir-fry 1 minute. Add onions and soy sauce; stir-fry 2 minutes.

Nutritional Information

Calories:

208 (41% from fat)

Fat:

9.4g (sat 2g,mono 2.5g,poly 4g)

Protein:

15.4g

Carbohydrate:

16.2g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

4.7mg

Sodium:

775mg

Calcium:

120mg