Ingriedients:1/2 tsp salt
2 cups water
1 cup rice
2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned 1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced onion
¼ cup mushrooms
1 cup small broccoli florets
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup soy sauce
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons sesame oil
Directions:
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the broccoli, tofu, garlic, and soy sauce. Cook, stirring, constantly for 2 minutes. Add the sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in sesame oil and remove from heat. Serve immediately.
The purpose of making this was to be effective in the groups to make a delicious meal for a teenager. Today, I learned how to stir-fry vegetables. My group did a good job. The stir fried vegetables were just great! To make this meal better , I would have put chicken in it. I helped the chef with stir frying and also helped dry the dishes, along with cutting up the bell peppers. I give the stir fry and rice a 88.
2 cups water
1 cup rice
2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned 1/2 cup thinly sliced onion
¼ cup mushrooms
1 cup small broccoli florets
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup soy sauce
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons sesame oil
Directions:
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the broccoli, tofu, garlic, and soy sauce. Cook, stirring, constantly for 2 minutes. Add the sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in sesame oil and remove from heat. Serve immediately.
The purpose of making this was to be effective in the groups to make a delicious meal for a teenager. Today, I learned how to stir-fry vegetables. My group did a good job. The stir fried vegetables were just great! To make this meal better , I would have put chicken in it. I helped the chef with stir frying and also helped dry the dishes, along with cutting up the bell peppers. I give the stir fry and rice a 88.
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