Tangy Stir-Fried Vegetables

The author liked this dish because it's fresh, quick, and easy--all necessities with a busy travel schedule. Serve with brown rice.

Yield: 5 servings (serving size: 1 1/4 cups)

Ingredients

• 1  cup  cubed reduced-fat extra-firm tofu (about 4 ounces)
• 1/4  cup  low-sodium soy sauce
• 2  tablespoons  honey
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 4  garlic cloves, sliced
• 3  serrano chiles, seeded and sliced
• 1  teaspoon  dark sesame oil
• 1 1/2  cups  vertically sliced yellow onion
• 1  cup  (3 x 1/8-inch) julienne-cut red bell pepper
• 1  cup  (3 x 1/8-inch) julienne-cut yellow bell pepper
• 1/3  cup  (1/8-inch) diagonally cut carrot
• 6  cups  sliced napa (Chinese) cabbage (about 1 small head)
• 2  cups  broccoli florets
• 1/4  cup  chopped green onions

Preparation

Combine first 6 ingredients in a small bowl; marinate 20 minutes. Heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and carrot; sauté 5 minutes or until crisp-tender, stirring frequently. Add tofu mixture, cabbage, broccoli, and onions; cook for 5 minutes or until broccoli is crisp-tender, stirring occasionally.

Nutritional Information

Calories:

128 (11% from fat)

Fat:

1.5g (sat 0.2g,mono 0.4g,poly 0.7g)

Protein:

6.4g

Carbohydrate:

26g

Fiber:

5.7g

Cholesterol:

0.0mg

Iron:

1.6mg

Sodium:

487mg

Calcium:

83mg