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Ingredientes
- 2/3 c. Water
- 2 Tbsp. Dry sherry,
- 2 Tbsp. Reduced-sodium soy sauce
- 4 tsp Cornstarch,
- 1 tsp Grd ginger,
- 1/4 tsp Crushed red pepper,
- Â Â Nonstick spray coating
- 2 cl Garlic, chopped
- 3 c. Broccoli, cut into bite-size pcs
- 1/2 c. Onion, cut into wedges
- 1 c. Fresh bean sprouts,
- 1 lb Tofu, fresh (bean curd) cut into 1/2" pcs
- 1Â 1/3 c. Cooked brown rice, warm
Direcciones
- For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside.
- Spray a cool wok or possibly large skillet with non-stick coating. Preheat the work or possibly skillet over medium heat. Add in garlic; stir-fry for 15 seconds. Add in broccoli; stir-fry for 3 min. Add in onion; stir-fry for 3 min. Add in bean sprouts, stir-fry for 1 min. Push vegetables from the center of the wok or possibly skillet. Stir sauce; add in to the center of the wok or possibly skillet. Cook and stir until thickened and bubbly.
- Cook and stir for 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 34 | 17% |
| Total Fat 3.88g | 5% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 514mg | 21% |
| Potassium 474mg | 14% |
| Total Carbs 28.13g | 8% |
| Dietary Fiber 3.3g | 11% |
| Sugars 4.94g | 3% |
| Protein 12.27g | 20% |
