Ingredients: 2 tablespoons vegetable oil 4 ounces firm tofu, diced 2 cups shredded cabbage 1 cup sliced mushroom 2 celery ribs, thinly sliced 2 carrots, peeled and thinly sliced 1 green bell pepper, seeded and thinly sliced 1 turnip, peeled and thinly sliced 2 cups bean sprouts 1 5.5-oz. can baby corn, drained 2 tablespoons soy sauce 2 tablespoons sherry 1 tablespoon water 1 teaspoon salt 1/2 teaspoon sugar 1 tablespoon sesame oil
Directions:1.Heat a large wok or deep skillet over medium-high heat. Add half of the oil and sauté tofu until golden brown, about 2 minutes; remove with slotted spoon and set aside. Add remaining oil, then cabbage, mushrooms, celery, carrot, green pepper and turnip. Stir-fry 1 minute, or until vegetables begin to soften. Add bean sprouts and baby corn and stir-fry an additional minute. 2.Stir in cooked tofu, soy sauce, sherry, water, salt, sugar and sesame oil; stir-fry for 1 minute. |