Stir fry recipes are the perfect stand-by for nights when you’re short on time and energy. This one takes the flavours of a take-out classic and boosts the nutrition by adding milk and colourful sweet peppers. Serve over rice or noodles.
|1.||In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, soy sauce and honey and set aside.|
|2.||Heat a small frying pan over med-high heat. Add 2 tbsp (30 mL) butter and melt and swirl to coat the pan. Add tofu, garlic, ginger, and soy sauce. Cook for about 5 minutes, stirring occasionally.|
|3.||Heat a large frying pan over med-high heat. Add 2 tbsp (30 mL) butter and melt and swirl to coat the pan. Add peppers and stir fry for 5 minutes, or until tender. Add snow peas, garlic, and tofu. Reduce heat to medium.|
|4.||Whisk milk mixture and pour into pan. Cook, stirring, for about 5 minutes or until sauce is thickened. Stir in vinegar and hot pepper sauce to taste (if using). Add cashews – mix into the stir fry or use as a garnish. Serve over rice or noodles.|
Recipe is adapted from Dairy Farmers of Canada, www.dairygoodness.ca.