THAI VEGETABLE STIR FRY MADE WITH V8® LOW SODIUM SPICY HOT VEGETABLE JUICE

THAI VEGETABLE STIR FRY MADE WITH V8® LOW SODIUM SPICY HOT VEGETABLE JUICE

Nutrition Facts

Serving Size
1 SERVING (1 1/4 cups)
Amount Per Serving
Calories 282
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 0.7g
4%
Cholesterol 0mg
0%
Sodium 826mg
34%
Total Carbohydrate 46.7g
16%
Dietary Fiber 3.6g
14%
Protein 11.6g
23%
Vitamin A 116%
Vitamin C 117%
Calcium 37%
Iron 15%
Total Time

60 min.

Serving & Size

1 SERVING (1 1/4 cups)

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Crisp vegetables tossed with seared tofu and dressed with a delicious, spicy Thai Stir Fry Sauce made with V8® Low Sodium Spicy Hot Vegetable Juice.

Recipe Yields:

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Ingredients Weight Measure
Low Sodium Spicy Hot V8®
bottles
tamarind paste tbsp.
ketchup 0 1/2  cups
lime juice cups
reduced sodium soy sauce cups
brown sugar 1 1/2  cups
sriracha hot chili sauce 0 1/4  cups
vegetable oil 0 1/4  cups
firm tofu 24 oz. 4 1/2  cups
garlic tbsp.
yellow onion 16 oz. cups
broccoli 14 oz. cups
carrot 10 oz. 2 333/1000  cups
snow peas 4.5 oz. cups
green onion 4.5 oz. 2 333/1000  cups
fresh bean sprouts 16 oz. cups
cilantro 4 oz.
cornstarch 0 1/4  cups
water 0 1/4  cups
Instructions
1. In large pot, combine ketchup, V8® Low Sodium Spicy Hot Vegetable Juice , lime juice, soy sauce, brown sugar and Sriracha. Heat on medium high heat, whisking frequently until the tamarind paste is softened, and the brown sugar has dissolved.

2. In a separate bowl, whisk together cornstarch and cold water.

3. Whisk cornstarch mixture into sauce mixture in a slow steady stream. Mix until completely incorporated. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
4. Heat vegetable oil in a wok. Add tofu. Brown on all sides.

5. Add garlic, onion, broccoli and carrots. Stir constantly until onions are golden brown. Add in snow peas. Stir to coat. 

6. Add in prepared sauce. Heat on medium-high heat until vegetables are al dente. 

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
7.  Remove from heat. Add scallions and bean sprouts. Mix well. 
8. Garnish with chopped Cilantro.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To serve, using 1-#4 scoop and 1-#16 scoop, portion 1-1/4 cups onto plate.  Serve immediately.

 

Recipe Tip

  1. Serve stir fry over rice or rice noodles.
     
  2. For a meat option, add chicken breast, shrimp or beef.
  3. For additional garnish, serve with a wedge of lime.
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