carrots, cut into julienne strips (matchstick size)
3
cups shredded cabbage (green, red or napa)
1
cup tofu, crumbled
4
cups cooked rice, kept warm
Fresh chives and radishes (optional)
Black Bean Sauce
1
cup GUILTLESS GOURMET® Spicy Black Bean Dip
2
teaspoons water
1/4
cup low-sodium soy sauce
1/4
cup cooking sherry
1
tablespoon minced peeled fresh ginger
1
clove garlic, minced
Heat oil in wok or large skillet over medium-high heat until hot. Add onion, pepper, carrots, cabbage and tofu; stir-fry until crisp-tender.
To prepare Black Bean Sauce, combine bean dip and water in small bowl; mix well. Stir in remaining Black Bean Sauce ingredients; pour over stir-fried vegetables. Stir-fry over high heat 2 minutes more. Reduce heat to low; cook 2 to 4 minutes more or until heated through, stirring often. Serve over hot rice. Garnish with chives and radishes, if desired.
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