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Ingredientes
- 7 x oyster mushrooms washed, and finely minced
- 3 Tbsp. oil
- 2 ounce rice wine vinegar
- 10 ounce soy sauce
- 1 tsp cornstarch
- 1 lb broccoli rinsed, stems removed, cut into bite-sized florets
- 2 x garlic cloves chopped
- 1 Tbsp. vegetable oil
- 1/2 c. peeled pearl onions (if using defrosted frzn onions, drain them)
- 1/4 c. diced red bell pepper
- 1/2 lb tofu diced into 1" pcs
Direcciones
- For the oyster sauce: In a skillet, saute/fry the mushrooms in the oil. In a small bowl, combine the vinegar, soy sauce, and cornstarch and mix well. Remove the mushrooms from the heat, pour the sauce over the mushrooms, and stir to mix.
- For the stir-fry: In a medium frying pan, saute/fry the broccoli and garlic in the oil for 3 to 5 min. Add in the onions, red pepper, and tofu and stir-fry till done, about 8 min, or possibly if desired them softer, about 10 min. Add in more oil if needed or possibly place a lid on the frying pan to retain the moisture inside it.
- Combine the stir-fry mix with the mushroom sauce and toss thoroughly. Serve over noodles.
- This recipe yields 5 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 5 servings | |
| Calories 187 | |
| Calories from Fat 109 | 58% |
| Total Fat 12.37g | 15% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.28g | |
| Cholesterol 0mg | 0% |
| Sodium 3232mg | 135% |
| Potassium 432mg | 12% |
| Total Carbs 11.73g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.4g | 2% |
| Protein 8.54g | 14% |
