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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Chinese Stir-Fry
from Karen C. Greenlee - Atlanta, Georgia, USA

Recipe By : Vegetarian Times Magazine, February 1999, page 38
Serving Size : 4

  • 32 ounces Asian-style frozen mixed vegetables
    (sometimes labeled Oriental- or Japanese-style)
  • 1/4 cup bottled stir-fry sauce or to taste
  • 1 pound firm or baked tofu drained and cut into strips
The interesting Asian-style vegetable melanges in the frozen vegetables section are great to have on hand when you crave a quick stir-fry but don't feel like chopping.
Serve with hot cooked rice or noodles and raw carrot and celery sticks.

Steam vegetables in a stir-fry pan or wok with about 1/2- inch of water, covered, until completely thawed.
Drain well and transfer back to stir-fry pan.
Stir in sauce and stir-fry over medium-high heat until vegetables are tender-crisp.
Add tofu strips and toss gently.
Cook just until heated through, then serve right away.

PER SERVING: 188 CAL.; 15G PROT.: 4G TOTAL FAT (1G SAT. FAT)
1 7G CARB.; 0 CHOL.; 202MG SOD.; 6G FIBER