*  Exported from  MasterCook  *

                             SHANGHAI STIRFRY

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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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