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Vegetable Mango Stir-Fry
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Ingredient:

8 oz. lo mein noodles or rice noodles

2 tsp. peanut oil

2 medium red bell peppers, seeded and cut into thin strips

8 oz. white mushrooms, sliced

2 large cloves garlic, minced

12 broccoli florets

1 large semi-ripe mango, peeled, pitted and sliced

4 oz. firm tofu, diced

½ cup vegetable stock or canned broth

¼ cup pineapple juice

3 Tbs. low-sodium soy sauce

2 tsp. sesame oil

1 to 2 Tbs. peanut butter

Details:

In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes.

Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer.

Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes.

Reduce heat to low and blend in peanut butter.

Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away.

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