Serves: 4
Total Calories: 141

1 teaspoon safflower oil
1 onion small, peeled, quartered, and thinly sliced
2 cloves garlic minced
2 teaspoons ginger root minced fresh
1 cup carrot pared and thinly sliced
1 cup zucchini thinly sliced
1 cup celery thinly sliced
1 cup broccoli fresh flowerets, quartered and stems pared and sliced 1/4 -inch thick
1/4 cup chicken broth
1/3 cup water chestnut sliced
3 green onions sliced
1 cup tofu cut in large cubes
3 to 4 tablespoons soy sauce

Heat oil in a large heavy skillet sauté onion, garlic, and ginger root for 2 minutes. Add carrots, zucchini, celery, and broccoli mix well. Add chicken broth cover and cook 3 minutes. Add water chestnuts and green onions followed by tofu and soy sauce. Stir until chestnuts and onions are heated through and vegetables are crisp-tender.

* Tofu is obtainable in the specialty section of produce departments.

Nutritional Facts:

Serves: 4
Total Calories: 141
Calories from Fat: 12

More Recipes from the Recipes For Healthy Living Cookbook:
Barbecue Brisket
Cantonese Meatballs
Cheese And Crab Pie
Chicken Livers Stroganoff
Chicken Scallopini
Chicken Stir-Fry With Vegetables
Egg And Cheese Lasagna
Ginger Chicken With Vegetables
Island Country-Style Ribs
Italian Sausage
Lamb Chops With Yogurt
Lamb Couscous
Lemon Chicken
Milk-Poached Fish
Oriental Chicken Patties
Pollock-Vegetable Dinner
Pork Steaks With Sesame Apples
Tamari Beef
Tiered Beef Cake
Tuna Tacos
Vegetable Stir-Fry
Vegetable-Cheese Pie
Venetian Liver With Onions