| Serves 4; 1 cup per serving |
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1 teaspoon canola or peanut oil
2 medium ribs of celery, chopped
1 medium carrot, chopped
1 cup chopped onion
2 medium green onions (green and white parts), sliced
2 medium garlic cloves, minced
8 ounces light firm tofu, cut into bite size strips
¾ cup frozen shelled soybeans (edamame), thawed
2 tablespoons soy sauce (lowest sodium available)
2 tablespoon toasted sesame oil
1 teaspoon crushed red pepper flakes, or to taste
3 cups cold cooked brown rice, any clumps broken up |
In a wok or large heavy skillet, heat the oil over high heat, swirling to coat the bottom. Cook the celery, carrot, onion, green onions, and garlic for 3 minutes, stirring constantly. Reduce the heat to medium high. Cook for 3 minutes, or until the carrots are tender-crisp.
Stir in the remaining ingredients except the rice. Stir in the rice. Cook for about 3 minutes, or until heated through, stirring frequently. |
| Nutrients per Serving: Calories 300, Total Fat 8.o g, Saturated Fat 1.0 g, Trans Fat 0.0 g, Polyunsaturated Fat 3.0 g, Monounsaturated Fat 3.0 g, Cholesterol 0 mg, Sodium 284 mg, Carbohydrates 45 g, Fiber 6 g, Sugars 5 g, Protein 12 g |
| American Heart Association - “Go Red for Women Recipe Collection” |
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