Bean Curd and Vegetable Stir-Fry

Name: Bean Curd and Vegetable Stir-Fry
Yield: Makes: 4 servings
Ingredients: ⅛ teaspoon dried orange peel; 1 tablespoon Oriental sesame oil; 2 tablespoons orange or lemon juice; 8 leaves romaine lettuce; 4 firm bean curd cakes, 3 inches square and about ½ inch thick each; Salt and freshly ground black pepper; 1 pound fresh mushrooms, preferably ¾ domestic and ¼ shiitake; 2 bell peppers, preferably red or yellow

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

You need only serve this dish alongside some baked fish or as a sauce on top of pasta or a soft grain like Silky Cornmeal to make it a dinner. Gorgeous red or yellow peppers glamorize the look besides adding to the range of flavors.

Ingredients

2 bell peppers, preferably red or yellow
1 pound fresh mushrooms, preferably ¾ domestic and ¼ shiitake
1

Dinner
Spicy
Vegetarian
Gluten-free

Method

Core, seed, and cut the peppers into long, thin strips. Rinse, stem, and coarsely chop the mushroom caps (reserve the stems for soup).
Heat the oil in a deep, large skillet over medium heat. Add the peppers and sauté until somewhat tender, about 2 minutes. Add the mushrooms and sauté for another minute to get them hot. Add the orange peel and juice. Reduce the