Mixed Mushroom Stir-Fry

[Guest guest]

Yields: 4 servings

 

1/2 cup Stir-Fry Sauce

2 tablespoons dry sherry

1/4 pound tofu (crumbled up )

2 tablespoons vegetable oil

1 teaspoon minced fresh ginger root

1 large clove garlic, minced

1 large onion, thinly sliced

1 large red bell pepper, cut into 1/4-inch thick strips

1 large green bell pepper, cut into 1/4-inch thick strips

1/2 pound fresh portobello mushrooms,

cut into 1/4-inch thick slices

1/4 pound fresh button mushrooms,

cut into 1/4-inch thick slices

Hot cooked rice

 

 

Combine stir-fry sauce and sherry.

Heat wok or large skillet over medium-high heat. Add tofu crumbles

and stir-fry 1 minute; remove.

Heat oil in same pan over high heat. Add ginger, garlic, onion and

bell peppers; stir-fry 2 minutes. Add both mushrooms; stir-fry 2

minutes longer.

Add stir-fry sauce mixture; cook, stirring, only until tofu crumbles

and vegetables are coated with sauce.

Serve over rice.