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(1 of 20) Vegetable and Tofu Stir-Fry
Serves 6
(2 of 20) Ready in 20 mins
Ingredients
(3 of 20) 1 tablespoon (tablespoons) Vegetable oil
(4 of 20) 1/2 Medium onion sliced
2 Garlic cloves finely chopped
(5 of 20) 1 tablespoon (tablespoons) Fresh ginger root finely chopped
(6 of 20) 16 ounce (ounces) Package tofu drained and cut into cubes
(7 of 20) 1/2 cup (cups) Water
(8 of 20) 4 tablespoon (tablespoons) Rice wine vinegar
(9 of 20) 2 tablespoon (tablespoons) Honey
(10 of 20) 2 tablespoon (tablespoons) Soy sauce
(11 of 20) 2 teaspoon (teaspoons) Cornstarch dissolved in 2
(12 of 20) tablespoons water
1 Carrot peeled and sliced
(13 of 20) 1 Green bell pepper seeded and cut into strips
(14 of 20) 1 cup (cups) Baby corn drained and cut into pieces
(15 of 20) 1 Small head bok choy chopped
(16 of 20) 2 cup (cups) Fresh mushrooms chopped
(17 of 20) 11/4 cup (cups) Bean sprouts
(18 of 20) 1 cup (cups) Bamboo shoots drained and chopped
(19 of 20) 1/2 teaspoon (teaspoons) Red pepper flakes crushed
(20 of 20) 2 Medium green onions thinly sliced diagonally