Vegetable Mango Stir-Fry

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Vegetable Mango Stir-Fry
  • 8 oz lo mein noodles or rice noodles
  • 2 medium red bell peppers, seeded and cut into thin strips
  • 8 oz white mushrooms, sliced
  • 2 large cloves garlic, minced
  • 2 tsp peanut oil
  • 12 broccoli florets
  • 1 large semi-ripe mango, peeled,pitted and sliced
  • 4 oz firm tofu, diced
  • ¼ cup pineapple juice
  • ½ cup vegetable stock or  canned broth
  • 3 tbsp low-sodium soy sauce
  • 2 tsp sesame oil
  • 1 to 2 tbsp peanut butter



  1. In large saucepan, boil 3 quarts of water. After the water boils, add noodles stirring constantly to prevent sticking. Cook until soft, stir at intervals for 4 to 5 minutes. Drain noodles.
  2. Next, in large skillet or wok, heat oil over medium heat. Put in bell peppers, mushrooms and garlic and stir-fry until vegetables begin to get soft, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes.
  3. Mix in vegetable stock, pineapple juice, soy sauce and sesame oil and allow to simmer. Cook over medium heat, stirring often, until sauce starts to get thick, 4 to 5 minutes.
  4. Reduce heat to low and add in peanut butter. Transfer noodles to serving plates and spoon mango and vegetable mixture over top.