Walnut Broccoli Stir-Fry
|Carrots||2 , thinly sliced|
|Broccoli florets||480 Milliliter (2 Cups)|
|Onions||2 , thinly sliced|
|Vegetable oil||15 Milliliter (1 Tablespoon)|
|Mushrooms||240 Milliliter, sliced (1 Cup)|
|Walnut halves||240 Milliliter (1 Cup)|
|Cornstarch||15 Milliliter (1 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Black pepper||1⁄2 Teaspoon (3 Milliliter)|
|Vegetable stock||240 Milliliter (1 Cup)|
|Teriyaki tofu burgers||18 1⁄4 Ounce, cut into 1-inch cubes (3 Packages, 6.1 Ounce Each, 549 Gram)|
Steam carrots and broccoli until tender, reserving 1 cup liquid to use as stock.
In a wok or large frying pan saute onions in oil until soft, then add mushrooms and walnut halves.
Increase heat to medium-high and add the carrots and broccoli.
Add cornstarch, soy sauce and black pepper to vegetable stock.
Pour over the vegetables and add tofu burger cubes.
Stir and cook until bubbling.
Serving size: Complete recipe
Calories 3526 Calories from Fat 2338
% Daily Value*
Total Fat 271 g417.3%
Saturated Fat 27.6 g137.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4749.7 mg197.9%
Total Carbohydrates 158 g52.8%
Dietary Fiber 36 g144.1%
Sugars 35.3 g
Protein 169 g338.1%
Vitamin A 696.9% Vitamin C 806%
Calcium 59.6% Iron 83.4%
*Based on a 2000 Calorie diet