Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. sweet-and-sour sauce | ||
| ⅛ tsp. ground red pepper | ||
| 1 tbsp. cooking oil | ||
| 6 green onions, bias-sliced into 1-inch pieces | ||
| ½ red or green sweet pepper, cut into strips | ||
| 2 c. fresh pea pods, strings removed, or one 6-ounce package frozen pea pods, thawed | ||
| 1 lbs. firm tofu, well-drained and cut into 3/4-inch cubes | ||
| 1 (11 oz) can mandarin orange sections, drained, or 3 medium oranges, peeled and sectioned | ||
| 2 c. hot cooked rice | ||
| 2 tbsp. unsalted dry roasted peanuts |
Directions
- For sauce, in a small bowl stir together sweet-and-sour sauce and ground red pepper. Set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry green onions and sweet pepper in hot oil for 1 minute. Add fresh pea pods (if using); stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Push vegetables from the center of the wok.
- Add sauce to the center of the wok. Cook and stir until sauce is bubbly. Add tofu, orange sections, and thawed frozen pea pods (if using).
- Gently stir all ingredients together to coat with sauce. Cover and cook for 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Sprinkle with peanuts.
Recipe Source:
Better Homes and Gardens.