Bean Curd and Vegetable Stir-Fry

Preparation info
  • Makes:


    • Difficulty


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.


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


  1. Core, seed, and cut the peppers into long, thin strips. Rinse, stem, and coarsely chop the mushroom caps (reserve the stems for soup).
  2. 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