Easy & Flavorful Vegetable Stir-Fry Recipe

INGREDIENTS

1/3 cup water 4 teaspoons reduced-sodium soy sauce 1 tablespoon rice wine or dry white wine 2 teaspoons cornstarch 1‑1/2 teaspoons sugar 1/4 teaspoon chicken bouillon granules 1 package (10-1/2 ounces) extra-firm tofu, drained 3 teaspoons vegetable oil, divided 3 cups sliced fresh mushrooms 1 cup sliced leek 2 cloves garlic, minced 2 teaspoons minced fresh ginger 2 cups diagonally sliced carrots 3 cups torn stemmed spinach 4 cups hot cooked rice

PREPARATION:

1. Combine water, soy sauce, rice wine, cornstarch, sugar and bouillon granules in small bowl. Press tofu lightly between paper towels; cut into 3/4-inch squares or triangles.
2. Spray wok or large skillet with nonstick cooking spray; heat over medium-high heat. Add 1 teaspoon oil. Add mushrooms, leek, garlic and ginger. Stir-fry 2 to 3 minutes or until vegetables are tender. Remove from wok.
3. Add remaining 2 teaspoons oil to wok; add carrots. Stir-fry 5 to 6 minutes or until crisp-tender. Add cornstarch mixture; stir-fry about 1 minute or until mixture boils and thickens. Stir in mushroom mixture, tofu and spinach. Cover; cook about 1 minute or until heated through. Serve over rice.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Fiber 7 g Carbohydrate 78 g Saturated Fat 1 g Calories 487 Total Fat 11 g Calories from Fat 20 % Protein 21 g Sodium 308 mg DIETARY EXCHANGE: Meat 1/2 Vegetable 3 Starch 4 Fat 2