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Vegetable Stir Fry with Wasabi Mustard & Roasted Garlic Oil
Ingredients
| * | FOR THE DRESSING: |
| * | 1/2 cup Stonewall Kitchen Wasabi Mustard |
| * | 2 tsp. Stonewall Kitchen Roasted Garlic Oil |
| * | 2 tsp. tamari or soy sauce |
| * | 1/2 tsp. minced garlic |
| * | 2 tsp. honey |
| * | 1 tsp. vegetable oil |
| * | FOR THE STIR FRY: |
| * | 1 (8-oz.) package firm tofu, drained, rinsed and cubed |
| * | 1 medium onion |
| * | 1 small bunch of broccoli, cut into florets |
| * | 4 stalks celery |
| * | 1 cup baby carrots or 3 medium carrots |
| * | 1 medium red bell pepper |
| * | 1 small zucchini or summer squash |
| * | 4 stalks bok choy |
| * | 1 (6-oz.) package snow peas, thawed |
| * | 1 can sliced water chestnuts |
| * | Vegetable oil |
Instructions
| 1 | FOR THE DRESSING: In a small bowl, blend all ingredients together. Toss with stir fry vegetables before serving. |
| 2 | FOR THE STIR FRY: Rough chop vegetables into similar sizes or slice on an angle. |
| 3 | Add vegetable oil to heavy pan or wok and heat oil until very hot. |
| 4 | Cook tofu until lightly browned. |
| 5 | Remove tofu from pan. Add more oil if necessary and saute onion, broccoli, celery and carrots until tender. |
| 6 | Add red bell pepper, zucchini or summer squash, bok choy, snow peas and water chestnuts. Saute until tender yet still crisp. |
| 7 | Add tofu back to pan and toss with vegetables to heat through. |
| 8 | Pour Wasabi Mustard dressing blend over vegetables, stirring to coat. |
| 9 | Remove from heat and serve with rice. |
Notes
- Boneless cubed or strips of chicken, pork or steak may also be used.
Source
Stonewall Kitchen®
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.
To order a wide variety of Stonewall Kitchen jams, chutneys, mustards, dessert toppings and flavored oils, visit
www.stonewallkitchen.com.