Title: Tofu and Vegetables Stir Fried in Orange Juice
Categories: None
Yield: 1 Servings

1 ts Olive oil
4 Cloves garlic, minced
1/2 c Snow peas, sliced
1/2 c Thinly sliced Napa cabbage
1 Carrot, grated
1 cn (8 ounce) water chestnuts,
-drained and sliced
1/2 Red bell pepper, julienned
1/2 c Orange juice
2 tb Soy sauce
2 tb Cold water
2 ts Cornstarch
1 ds Red pepper
1/2 lb Firm tofu, cut into 1-inch
-cubes, sauteed with Herbes
-de Provence
6 oz Cooked soba or low-fat Ramen
-noodles (up to 8)

PICK OF THE DAY SHOW #PD1BO6

TOFU & VEGETABLES STIR FRIED IN ORANGE JUICE WITH A BIT OF OIL AND SOY
SAUCE
In a large non-stick skillet, heat oil, add garlic then vegetables and
cover. Cook over high heat for about 4 to 5 minutes. Then lower heat and
add orange juice, soy sauce and continue to cook 3 to 5 minutes longer. To
cold water, add cornstarch and make a paste. Stir cornstarch mixture into
vegetables to thicken. Cook 3 to 5 minutes longer and add red pepper, tofu
and noodles. Toss well, coating noodles with sauce and serve.

Yield: 4 to 6 servings

Posted to Digest eat-lf.v097.n172 by "Tina D. Bell"
on Jul 7, 1997