Asian Vegetables with Tofu and Coconut Milk
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 main-course or 4 side-dish servings
- 2 tablespoons soy sauce
- 2 large garlic cloves, minced
- 1 tablespoon oriental sesame oil
- Carbohydrate 152 g(51%)
- Fat 40 g(62%)
- Fiber 49 g(198%)
- Protein 61 g(123%)
- Saturated Fat 21 g(104%)
- Sodium 1670 mg(70%)
- Calories 1057
Preparation Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately. Available at Asian markets and in the Asian foods section of most supermarkets.
Preparation Blanch broccoli and cauliflower in pot of boiling salted water 1 minute. Drain and set aside. Heat oil in large nonstick skillet over medium-high heat. Add garlic and stir 30 seconds. Add broccoli, cauliflower, corn, snow peas, mushrooms, and eggplant. Cover and cook until vegetables are almost tender, stirring occasionally, about 4 minutes. Mix in coconut milk, soy sauce, and oyster sauce. Add tofu, bok choy, and green onion. Cover and cook until vegetables are just tender and coated with sauce, about 2 minutes longer. Sprinkle with pepper. Transfer vegetables to large bowl and serve immediately. Available at Asian markets and in the Asian foods section of most supermarkets.
