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Vegetarian's Delight




Source of Recipe


Cooking Light-Jan/Feb/02






List of Ingredients



• cooking spray
  
• 2 teaspoons minced peeled fresh ginger
  
• 2 cloves garlic, minced
  
• 1 cup diced oyster mushroom caps (about 3 ounces)
  
• 1 (8 ounce) package Thai-style flavored baked tofu, julienned
  
• 1/2 cup (3 inch) julienne-cut carrot
  
• 1/2 cup frozen whole-kernel corn
  
• 1/2 cup canned whole water chestnuts
  
• 1 tablespoon low-sodium soy sauce
  
• 1 1/2 teaspoons rice vinegar
  
• 2/3 cup (3-inch) julienne-cut green onions
  
• 1 teaspoon dark sesame oil
  
• 1/4 teaspoon black pepper
  
• 1/8 teaspoon salt
  






Instructions



1. Heat a large skillet or wok coated with cooking spray over medium-high heat. Add ginger and garlic; stir-fry 30 seconds. Add mushrooms and tofu; stir-fry 2 minutes. Add carrots, corn and water chestnuts; stir-fry 1 minute. Stir in soy sauce and vinegar; cook 2 minutes. Sit in green onions, sesame oil, pepper and salt.
   
   
2. Yield: 8 servings (serving size: 1/2 cup). 91 cal, 3.8g fat, 7.5g pro, 7.2g carb, 1.9g fiber, 0mg chol, 1.2mg iron, 233mg sod, 25mg calc.