Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Veg - Stir Fry 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Check out all our shows online at broadcast.com!

REAL VIDEO REAL VIDEO
REAL AUDIO REAL AUDIO

Get RealPlayer 7 Free
Vegetable Stir Fry

Along with plenty of Green Tea, this recipe is indicative of the healthy diet so common to the Chinese, a diet that keeps them in one of the lowest percentiles of heart disease sufferers in the world today.

2 tablespoons canola oil
2 portobella mushrooms, sliced thin
2 green onions, chopped
2 cups of cubed, firm tofu
1 cup fresh bean sprouts
1 cup frozen sweet peas
4 tablespoons low-salt soy sauce
1 to 2 tablespoons sesame oil
Plenty of cooked rice (see below for Perfect White Rice)

Heat your largest fry pan or wok, if you have it, over heat heat.
Add canola oil. Wait 30 seconds for oil to heat up.
Add ingredients as they are listed.
Continue to cook everything over high heat, stirring frequently.
Serve immediately. NOTE: This is a great recipe to help
clear out things you may have in the refrigerator.

Things you may want to consider
adding, if you have them, is diced onion, carrot or bell peppers.

For perfect rice, boil 4 cups of water in a medium saucepot. Stir in 2 cups of long grain white rice. Cover with tight-fitting lid. Reduce heat and simmer for exactly 20 minutes. Never lift the lid off to check on it, as you will lose essential steam and heat. Remove from heat. Fluff with fork.


Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com