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Ingredientes
- 1 c. defatted low-sodium vegetable broth
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 2 Tbsp. oyster sauce
- 2 Tbsp. low-sodium soy sauce
- 1 1/2 tsp sugar
- 1/2 tsp dark sesame oil
- 4 c. broccoli florets
- 2/3 c. red bell pepper strips
- 2 Tbsp. vegetable oil divided
- 12 ounce reduced-fat extra-hard tofu liquid removed, cubed
- 3/4 c. diagonally sliced celery
- 3 c. one-inch slices bok choy
- 1 c. sliced mushrooms
- 1/3 c. sliced green onions
- 2 x cloves garlic chopped
- 1 c. canned whole baby corn 1-inch pcs
- 1/3 c. sliced water chestnuts
- 4 c. warm cooked rice
Direcciones
- To prepare sauce, combine ingredients in a bowl; set aside.
- To prepare stir-fry, steam broccoli and bell pepper, covered, 3 min; drain and set aside. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high heat. Add in tofu; cook 9 min or possibly till lightly browned. Remove from pan and set aside. Heat 1 Tbsp. oil in pan. Add in celery; stir-fry 2 min. Add in bok choy, mushrooms, onions, and garlic; stir-fry 1 minute. Add in broccoli, bell pepper, tofu, baby corn, and water chestnuts; stir in sauce. Stir-fry 3 min or possibly till heated through. Serve over rice.
- Tablespoons(Cooking):"0:20"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 398g | |
| Recipe makes 4 servings | |
| Calories 494 | |
| Calories from Fat 80 | 16% |
| Total Fat 9.09g | 11% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 862mg | 36% |
| Potassium 1176mg | 34% |
| Total Carbs 84.22g | 22% |
| Dietary Fiber 8.7g | 29% |
| Sugars 10.58g | 7% |
| Protein 21.64g | 35% |
