Asian Vegetables With Tofu And Coconut Milk
Quick stir fry.
Steps
Blanch broccoli and cauliflower in pot of boiling salted water for 1 minute.
Drain and set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add garlic and stir 30 seconds.
Add broccoli , cauliflower , corn , snow peas , mushroom and eggplant.
Cover and cook until vegetables are almost tender , stirring occasionally for about 4 minutes.
Mix in coconut milk , soy sauce and oyster sauce.
Add tofu , bok choy and green onion.
Cover and cook until vegetables are just tender and coated with sauce for about 2 minutes longer.
Sprinkle with pepper.
Transfer vegetables to large bowl and serve immediately.
Ingredients
broccoli florets, cauliflower, sesame oil, garlic cloves, baby corn, snow peas, shiitake mushrooms, chinese eggplants, unsweetened coconut milk, soy sauce, oyster sauce, teriyaki-seasoned tofu, baby bok choy, green onion