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Shanghai Stir Fry

Shanghai Stir-Fry is a delicious Asian-style dish that is loaded with fresh veggies and tofu. Not a tofu fan? You can always swap out tofu for your favorite protein, chicken and beef both work great in this dish.


  • 2 tablespoons dry sherry
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 tablespoons cornstarch
  • 2 large carrots, sliced 1/4-inch thick
  • 6 green beans cut into 1/2-inch pieces
  • 1 cup diced yellow summer squash
  • 1 cup diced red pepper
  • 1 cup snow peas, halved
  • 1 cup small broccoli florets
  • 4 ounces firm tofu, cut into 1/2-inch pieces
  • 1 tablespoon peanut or vegetable oil
  • 2 teaspoons grated ginger
  • 2 teaspoons minced garlic
  • 1 cup brown rice, cooked and cooled
  • 1/2 cup sliced green onions
  • 1/4 cup roasted peanuts, chopped


  1. Combine sherry, soy sauce, honey and cornstarch in small bowl; set aside.
  2. Bring large saucepan of salted water to boil. Add carrots and beans and boil 1 minute. Remove with slotted spoon, drain. Add squash, red pepper, snow peas and brocolli to pan, boil 1 minute. Drain. Pat tofu dry with paper towel.
  3. Heat oil in skillet over medium heat. Add tofu and cook until golden (about 3 minutes). With slotted spoon transfer to serving dish, keep warm. Add ginger and garlic to skillet, cook over high heat about 30 seconds.
  4. Add vegetables and cook, stirring occasionally about 2 minutes. Add rice and cook for another 2 minutes. Return tofu to skillet with green onions and sauce, cook, stirring 1 minute. Sprinkle with peanuts.

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I love a good stir fry. I don't like tofu so I would not use that. I don't even need any kind of meat in mine to replace the tofu. Sometimes just straight veggie meals are what I want. If you don't have sherry, try using vinegar instead. It works great in making stir fry sauce. I love soy sauce and honey together.


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