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Vegetable Stir Fry with Wasabi Mustard & Roasted Garlic Oil
Makes 6-8 Servings
*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
*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
1FOR THE DRESSING: In a small bowl, blend all ingredients together. Toss with stir fry vegetables before serving.
2FOR THE STIR FRY: Rough chop vegetables into similar sizes or slice on an angle.
3Add vegetable oil to heavy pan or wok and heat oil until very hot.
4Cook tofu until lightly browned.
5Remove tofu from pan. Add more oil if necessary and saute onion, broccoli, celery and carrots until tender.
6Add red bell pepper, zucchini or summer squash, bok choy, snow peas and water chestnuts. Saute until tender yet still crisp.
7Add tofu back to pan and toss with vegetables to heat through.
8Pour Wasabi Mustard dressing blend over vegetables, stirring to coat.
9Remove from heat and serve with rice.
  • Boneless cubed or strips of chicken, pork or steak may also be used.

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