Shanghai stirfry
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Shanghai stirfry
  Stir Fry  
Last updated 6/12/2012 1:22:43 AM. Recipe ID 55487. Report a problem with this recipe.
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      Title: Shanghai stirfry
 Categories: Main dish
      Yield: 1 Servings
  Sauce: 2 tblsp dry sherry 2 tblsp soy sauce 1 tblsp honey 2 tsp
  cornstarch Ingredients: 2 large carrots, sliced 1/4 inch thick 6 oz
  green beans cut into 1/2 inch pieces 1 cup diced yellow summer squash
  1 cup diced red pepper 1 cup snow peas, halved 1 cup small broccoli
  florets 4 oz firm tofu, cut into 1/2 inch pieces 1 tblsp peanut or
  veg. oil 2 tsp grated ginger 2 tsp minced garlic 1 cup brown rice,
  cooked & cooled 1/2 cup sliced green onions 1/4 cup chopped roasted
  peanuts Combine sherry, soy sauce, honey and cornstarch in small
  bowl; set aside.
  Bring large saucepan of salted water to boil.  Add carrots & beans
  boil 1 minute.  Remove with slotted spoon, drain. Add squash, red
  pepper, snow peas and brocolli to pan, boil 1 minute. Drain.
  Pat tofu dry with paper towel.  Heat oil in skillet over medium heat.
  Add tofu and cook until golden (about 3 minutes). With slotted spoon
  transfer to serving dish, keep warm.
  Add ginger and garlic to skillet, cook over high heat about 30
  seconds. Add vegetables and cook, stirring occasionally about 2
  minutes. Add rice and cook for another 2 minutes. Return tofu to
  skillet with green onions and sauce, cook, stirring 1 minute.
  Sprinkle with peanuts.

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Recipe ID 55487 (Apr 03, 2005)

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