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Photo by: Joseph De Leo
You can make this in a wok or in a nonstick skillet. Remember, stir is the operative word here. Add the vegetables and use a chopstick or other long-handled utensil to agitate them.
Heat the oil in a wok or large nonstick skillet. Add the carrot, celery, broccoli, onion, and peas or pea pods and stir constantly until tender but still crisp. Add the zucchini, the mushrooms, and the garlic and cook and stir 2 minutes. Add the tofu and the soy sauce, and cook and stir 2 more minutes. Serve over rice.
Can be made ahead? No. This is a last-minute dish.
Can be frozen? No.
Can be doubled? Only if you have a very large wok or pan.
Good for leftovers? Yes, if you are used to reheated Chinese food. It will keep for another day, covered and refrigerated.
Nutrients per serving (% daily value)
This recipe serves 6.