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Vegetable Stir Fry with Wasabi Mustard View Larger

Vegetable Stir Fry with Wasabi Mustard

Recipe Tip: Strips of boneless chicken, pork or steak may also be used.


  • 1/2 cup Stonewall Kitchen Wasabi Mustard
  • 2 teaspoon Stonewall Kitchen Roasted Garlic Oil
  • 2 teaspoons Tamari or soy sauce
  • 1/2 teaspoon garlic, minced
  • 2 teaspoons honey
  • 1 teaspoon vegetable oil

  • Stir fry:
  • 1 (8-ounce) package firm tofu, drained, rinsed and cubed
  • 1 medium onion
  • 1 small bunch broccoli, cut into florets
  • 4 stalks celery
  • 1 cup baby carrots or 3 medium carrots
  • 1 medium red bell pepper
  • 1 small zucchini or summer squash
  • 4 stalks bok choy
  • 1 (6-ounce) package snow peas, thawed
  • 1 can sliced water chestnuts
  • vegetable oil


  1. For the dressing, blend all ingredients together in a small bowl.
  2. Toss with stir fry vegetables before serving.
  3. For the stir fry, rough chop vegetables into similar sizes or slice on an angle.
  4. Add vegetable oil to heavy pan or wok and heat oil until very hot.
  5. Cook tofu until lightly browned.
  6. Remove tofu from pan. Add more oil if necessary, and sauté onion, broccoli, celery and carrots until tender.
  7. Add red bell pepper, zucchini or summer squash, snow peas, bok choy and water chestnuts. Sauté until tender yet still crisp.
  8. Add tofu back to pan and toss with vegetables to heat through.
  9. Pour Stonewall Kitchen Wasabi Mustard dressing blend over vegetables, stirring to coat.
  10. Remove from heat and serve with rice.


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Wasabi Mustard
Wasabi Mustard Item: 120820 $6.50