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Ingredientes
- 1/2 c. vegetable oil
- 1 x red pepper, cubed
- 1 x green pepper, cubed
- 2 x baby bok choy, sliced
- 1 x tofu, square, cubed
- 8 x button mushroom, stems removed
- 20 x snow peas
- 4 c. broccoli, florets
- 4 c. cauliflower, florets
- 1 c. baby corn
- 1 c. nuts, cashew
- 1Â 1/2 Tbsp. minced garlic
- 1/2 c. water
- 1Â 1/2 c. coconut lowfat milk
- 1 tsp sugar
- 3 Tbsp. soy sauce
- 3 Tbsp. fish sauce
- 2Â 1/2 Tbsp. oyster sauce
- 1 tsp grnd black pepper
- 1/2 Tbsp. cornstarch
- 1/2 Tbsp. water
Direcciones
- In a large saute/fry pan or possibly wok, heat the vegetable oil on high heat till smoking.
- Add in the peppers, bok choy, tofu, mushrooms, snow peas, broccoli, cauliflower, baby corn, cashew nuts and garlic.
- Cook, stirring, for 1 to 2 min.
- Add in 1/2 c. water, the coconut lowfat milk, sugar, soy sauce, fish sauce, oyster sauce and black pepper.
- Simmer 1 to 2 min longer or possibly till liquid is reduced to a syrupy consistency.
- Combine the 1/2 tbsp. cornstarch with the 1/2 tbsp. water and add in to the vegetables.
- Bring to a boil to thicken. Serve.
- Yield is 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 8 servings | |
| Calories 328 | |
| Calories from Fat 223 | 68% |
| Total Fat 25.84g | 32% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1156mg | 48% |
| Potassium 551mg | 16% |
| Total Carbs 19.38g | 5% |
| Dietary Fiber 6.5g | 22% |
| Sugars 4.31g | 3% |
| Protein 8.51g | 14% |
