Recipe - Vegetable Mango Stir-Fry

8 ounce Lo mein noodles or rice
noodles
2 teaspoon Peanut oil
2 md Red bell peppers
Seeded and cut into thin
strips
8 ounce White mushrooms; cut or sliced up
2 lg Clov garlic; minced
12 Broccoli florets
1 lg Semiripe mango
Peeled; pitted and cut or sliced up
4 ounce Firm tofu; minced
One half cup Vegetable stock or canned
broth
One fourth cup Pineapple juice
3 tablespoon Lowsodium soy sauce
2 teaspoon Sesame oil
1 tablespoon Peanut butter; up to 2

4 SERVINGS VEGAN

In the Caribbean, green, semiripe man goes add an incomparable depth of
flavor to many dishes. Here, they are combined with bell peppers, mushrooms
and tofu for a flavorful stirfry that is served over noodles.

In large saucepan, bring 3 quarts of water to boil. When water boils, add
noodles stirring to prevent sticking. Cook until al dente, stirring
occasionally, 4 to 5 minutes. Drain.

Meanwhile, in large skillet or wok, heat oil over mediumhigh heat. Add
bell peppers, mushrooms and garlic and stirfry until vegetables begin to
soften, about 5 minutes. Add broccoli, mango and tofu and stirfry 4
minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil
and bring to simmer. Cook over medium heat, stirring often, until sauce has
thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter.

Transfer noodles to serving plates and spoon mango and vegetable mixture
over top. Serve right away.

PBR SERVING: 249 CAL.; 11G PROT.; 13G TOTAL FAT (2G SAT. FAT); 27G CARB.;
70MG CHOL.; 216MG SOD.; 2G FIBER

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, January 1998, page 38

Converted by MM_Buster v2.0l.