Ingredients
- 1 (12 ounce) bag Mann’s Broccoli & Cauliflower
- 1 (6 ounce) bag Mann’s Snow Peas
- 2 tablespoons canola oil
- 2 tablespoons minced fresh ginger root
- 4 cloves garlic, minced
- 3 tablespoons green curry paste
- 1 (14 ounce) can coconut milk
- 2 cups chicken broth, low sodium
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce, low sodium
- 1 (14 ounce) package firm tofu, drained and cubed
- 1 tablespoon lime juice
- 1 (12 ounce) package broad rice noodles, cooked according packaging
- ⅓ cup fresh cilantro leaves
- ⅓ cup chopped roasted peanuts
- 1 red finger chili pepper, seeded and sliced (optional)
- lime wedges, for plating
The Method
The Method
The Method
Cut broccoli and cauliflower into bite-size pieces. Trim snow peas and slice in half diagonally.
Heat oil in large wok or skillet set over medium-high heat; cook ginger and garlic, stirring for 1 minute. Add curry paste. Cook, stirring, for 1 minute. Stir in coconut milk, broth, fish sauce and soy sauce and bring to boil.
Add tofu with broccoli and cauliflower. Reduce heat and allow to simmer for about 4 minutes or until vegetables are tender-crisp. Add snow peas and lime juice, cook for 1-2 minutes or until tender. Serve stir-fry over rice noodles. Garnish with cilantro leaves, peanuts, and sliced chili pepper (optional). Plate with lime wedges.
Tip: Alternatively, you can serve the stir-fry over steamed rice instead of rice noodles.
Nutrition Facts
Serving Size 391g | Servings: 6
Amount Per Serving
Calories 530 ׀ Total Fat 27g (sat 14g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 1350mg ׀ Total Carbohydrate 63g ׀ Dietary Fiber 3g ׀ Sugars 3g (Includes 0g Added Sugars) | Protein 14g ׀ Vitamin D 0% ׀ Calcium 10% ׀ Iron 35% ׀ Potassium 10%
