19 | 510 | 97 |
Ingredients | Minutes | Calories |
Prep | Cook | Servings |
30 min | 8 h | 8 |
2 tbsp | Agave nectar (syrup) (for sauce) |
2 head | Baby bok choy (sliced) |
1 can(s) (8oz) | Bamboo shoots, canned |
1/2 cup | Button mushrooms (sliced) |
1 cup sliced | Carrots (diagonally) |
2 medium stalk(s) | Celery (cut diagonally) |
2 tsp | Garlic paste |
2 tsp | Ginger paste |
2 tbsp | Ginger paste (for sauce) |
6 stalk(s) | Green onion (chopped, divided) |
1/2 tsp | Red pepper flakes (to taste) |
1 tsp | Sesame oil (for sauce) |
1/2 cup chopped | Snow peas, raw |
3 tbsp | Soy sauce, low sodium |
3 tbsp | Soy sauce, low sodium (for sauce) |
227 gm | Tofu, regular, firm (drained, cubed) |
7 cup | Vegetable stock/broth, low sodium |
1 can(s) (8oz) | Water chestnuts, canned (sliced) |
1 medium | Yellow onion (chopped) |
Meat Alternative | 0.8 |
Vegetables | 2.4 |