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.