- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
Cut stems off mushrooms; trim hard end off each stem. With spoon, scrape dark gills from bottom of caps. Halve caps; slice caps and stems crosswise into 1/3-inch (8 mm) thick slices. Set aside.In wok, heat oil over high heat; stir-fry chopped onion for 30 seconds. Add garlic; stir-fry for 10 seconds. Add mushrooms; stir-fry until softened, 1 to 2 minutes.
Add tofu, rice wine and soy sauce; stir-fry until dry. Stir in hoisin and chili sauces; stir-fry for 30 seconds. Add green pepper and cabbage; stir-fry until coated.
Stir in 1/2 cup water; cover and cook, stirring once, until vegetables are tender-crisp, about 3 minutes. Uncover and cook until no liquid remains, about 5 minutes. Stir in green onion and sesame oil.
Nutritional facts Per serving: about
- Sodium 419 mg
- Protein 19 g
- Calories 288.0
- Total fat 16 g
- Potassium 798 mg
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
%RDI
- Iron 20.0
- Folate 33.0
- Calcium 19.0
- Vitamin A 2.0
- Vitamin C 52.0
