This Mixed Medley Stir-Fry is a colorful and nutritious dish that brings the bright flavors of Chinese home cooking to your table. Featuring crisp-tender broccoli, snow peas, and bell peppers, it’s packed with fresh vegetables and savory tofu. The secret lies in the glossy sauce, crafted from reserved pineapple juice, soy sauce, and a hint of tomato for depth, thickened with cornstarch. ItâÂÂs light enough for a healthy weeknight dinner yet impressive enough for guests. Serve it steaming hot over a bed of fluffy white or brown rice for a complete meal. With minimal prep and quick cooking time, this recipe is a reliable favorite for busy nights or potlucks.
Mixed Medley Stir-Fry
Description
This Mixed Medley Stir-Fry is a colorful and nutritious dish that brings the bright flavors of Chinese home cooking to your table. Featuring crisp-tender broccoli, snow peas, and bell peppers, it&# 226;ÂÂs packed with fresh vegetables and savory tofu. The secret lies in the glossy sauce, crafted from reserved pineapple juice, soy sauce, and a hint of tomato for depth, thickened with cornstarch. ItâÂÂs light enough for a healthy weeknight dinner yet impressive enough for guests. Serve it steaming hot over a bed of fluffy white or brown rice for a complete meal. With minimal prep and quick cooking time, this recipe is a reliable favorite for busy nights or potlucks.Ingredients
Directions
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Drain the tofu and cut it into 1/2-inch cubes.
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Prepare vegetables: trim stems from snow peas, sliver red and yellow peppers, thinly slice leeks, and slice mushrooms. Drain pineapple chunks and reserve the liquid.
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Heat sesame oil in a wok or large skillet over medium-high heat.
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Add minced garlic, grated ginger, and tofu cubes. Sauté until the tofu is lightly browned, about 3-4 minutes.
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Remove the tofu mixture from the wok and set aside on a plate.
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In the same wok, add broccoli florets, snow peas, slivered peppers, sliced leeks, sliced mushrooms, pineapple chunks, and mandarin orange segments.
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Stir-fry the vegetables for 3-4 minutes until they are crisp-tender.
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In a small bowl, whisk together the reserved pineapple liquid, light soy sauce, tomato sauce, and cornstarch until smooth.
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Pour the sauce mixture into the wok with the vegetables, stirring constantly to coat everything evenly. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
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Return the tofu cubes to the wok and toss gently to combine.
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Serve hot immediately over steamed rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 112.6kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.6g3%
- Cholesterol 0.0mg0%
- Sodium 9.6mg1%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 0.7g3%
- Sugars 0.5g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a gluten-free version, ensure you use tamari or a certified gluten-free soy sauce.
You can substitute the tofu with chicken breast, shrimp, or beef strips if you prefer a meat-based stir-fry. Adjust cooking time for the meat accordingly.
Feel free to swap in other vegetables you have on hand, such as carrots, zucchini, or bok choy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.
For extra crunch, add a tablespoon of chopped peanuts or cashews just before serving.
