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Ingredients
3 tablespoons vegetable oil
2 large slices fresh ginger
1 carrot, peeled and sliced thin
4 celery ribs, sliced
1 cup broccoli flowerets
½ cup chopped green onions
½ pound Chinese pea pods, trimmed
1 zucchini, sliced
1 cup sliced fresh mushrooms
20 ounces extra-firm tofu, drained and crumbled
¼ cup soy sauce
Nutritional analysis per serving (8 servings)
8 grams carbs; 135 calories; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 3 grams fiber; 473 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat wok or nonstick skillet. Add oil and ginger and stir. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp. Add zucchini and mushrooms. Stir.
- Step 2
Add tofu over vegetables. Then add soy sauce. Stir-fry one minute. Remove ginger and serve over rice
Private Notes
Comments
I added some garlic as well along with the ginger.
Served with Sheila Lukins’ Hong Kong pork chops and this was an ideal side. Didn’t have mushrooms or tofu and added chow mein noodles.
I added some garlic as well along with the ginger.
Made this without adding soy sauce, so sprinkled with parmesan when serving. I also reserved the peas and added them for a crisp note. Great dish.