Spring Stir Fry

Author: Ashley Ritter

Total cost: $14
Cost per person: $3.50

On a recent trip to a friend's house, I stumbled on the secret to delicious stir fry: oyster sauce! Keep in mind, if you're staying away from preservatives, it can be hard to find a preservative-free ouster sauce. Be sure to check the ingredients to ensure it's the right sauce for you!


  • 1 block - tofu, thin sliced
  • 3/4 cup - oyster sauce
  • 1 cup - cooking sherry
  • 1 cup - carrots, julienned
  • 1 cup - red onion, sliced
  • 1/2 cup - peas, shelled or frozen (can use snap peas whole)
  • 2 cloves - garlic, minced
  • 3 tbsp - olive oil
  • 6 oz - rice noodles
  • 1 tbsp - rice vinegar
  • 1 bunch - cilantro
  • 4 small - green onions, sliced into 1/2 inch pieces
  • 1 lime - cut into wedges


  1. Mix sherry and oyster sauce together with 2 tbsp olive oil. Set aside.
  2. Heat 1 tsp olive oil in a pan. Add 1/4 cup sherry mixture. Add tofu and cook over medium high until browned. Set aside.
  3. In another pan, combine olive oil and remaining sherry mixture. Add all veggies except green onion. Saute until tender (about 10 minutes)
  4. In a separate pot, boil water and prepare rice noodles. Drain, set aside.
  5. Combine veggies and tofu in bowl and toss with rice vinegar. Add salt to taste.
  6. Serve with green onions, wedge of lime and cilantro as toppings.


healthy, vegetables, tofu, dinner, seasonal

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