Bean Curd and Vegetable Stir-Fry from Monday-to-Friday Cookbook by Michele Urvater
You need only serve this dish alongside some baked fish or as a sauce on top of pasta or a soft grain like Silky Cornmeal to make it a dinner. Gorgeous red or yellow peppers glamorize the look besi...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
Ingredients
- Salt
- freshly ground black pepper
- 8 leaves romaine lettuce
- 4 firm bean curd cakes, 3 inches square and about ½ inch thick each
- 2 tablespoons orange or lemon juice
- ⅛ teaspoon dried orange peel
- 1 tablespoon Oriental sesame oil
- 1 pound fresh mushrooms, preferably ¾ domestic and ¼ shiitake
- 2 bell peppers, preferably red or yellow
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Corn and Two-Pepper Relish from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com
Barley, Bean, and Corn Salad from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com
Stir-fried Tofu with Vegetables
asianinspirations.com.au
Black Pepper Tofu
saveur.com
Baked-for-Dinner Potatoes from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com
Bean Curd Recipe
simplechinesefood.com
Black Pepper Tofu
saveur.com
Red and Yellow Pancakes from Monday-to-Friday Cookbook by Michele Urvater
app.ckbk.com