1 tb Dark sesame oil
10 1/2 oz Firm tofu
-- cut into 1/2-inch cubes
2 Garlic cloves; minced
1 ts Ground ginger
10 oz Frozen peas; thawed
1 c Bean sprouts
1 c Sliced mushrooms
4 Green onions; sliced
2 md Carrots
-- cut into diagonal slices
4 c Cooked brown rice; chilled
1/2 c Slivered almonds; toasted
1/4 c Soy sauce
Heat oil in large skillet or wok over medium-high heat. Stir-fry
tofu in oil with garlic and ginger 3 minutes. Add peas, bean
sprouts, mushrooms, onions and carrots. Stir-fry until peas and
carrots are tender. Stir in rice, almonds and soy sauce; heat
thoroughly.
Each serving provides:
* 423 calories
* 18.7 g. protein
* 17.4 g. fat
* 52.4 g. carbohydrates
* 7.9 dietary fiber
* 0 mg. cholesterol
* 937 mg. sodium.
Source: "Veg-able Rice"
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
