Szechuan Style Stir Fry
chinese, mushrooms, vegetarian
1 lb tofu, cubed
1/2 lb snow peas
1/3 cup teriyaki sauce
3 tablespoon szechuan spicy stirfry sauce
2 teaspoon cornstarch
1 onion, chopped
3 cup chopped bok choy
23 tablespoon cooking oil
1 cup broccoli florets
1 red bell pepper
1 7oz can straw mushrooms
1 14oz can baby corn
Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2 minutes. Remove from w Stirfry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. Shared by Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)
Yield: 4 servings