Servings per recipe: 4 servings
Calories per serving: 157 calories
Ingredients
3 tbsps. cooking oil
3 cloves garlic, minced
1 cup firm tofu, cut into ½ inch cubes
8 baby corn ears, sliced
1 onion, diced
2 cups winter squash, spiralized
⅔ lb. fresh mushrooms, sliced
3 tbsps. oyster sauce
2 tbsps. light soy sauce
1 ½ tbsp. fish sauce
2 cups jicama, spiralized
5 tbsps. water
2 tbsps. cornstarch
1 red chili pepper, sliced
¼ cup chopped fresh cilantro
Directions
- On medium fire, place a large nonstick saucepan and heat oil.
- Add garlic and tofu. Cook for 7 minutes or until both are lightly browned.
- Stir in baby corn and onion. Cook for 6 minutes or until onion is translucent and soft.
- Add winter squash, mushrooms, oyster sauce, soy sauce and fish sauce. Mix well and cook while covered for 7 minutes. Stir occasionally.
- Add jicama, cover and cook for another 2 minutes.
- Meanwhile, in a small bowl mix water and cornstarch. Then slowly pour into the pan of cooking vegetables. Continue cooking while stirring.
- The dish is done once the sauce is thickened and glistening.
- Transfer evenly into 4 bowls and garnish with chili pepper and cilantro.
- Serve and enjoy.
