TERIYAKI EGG ROLL STIR-FRY

                                                      

INGREDIENTS:

1.    1 Minh® 3 oz. Chicken Egg Roll

2.    1⁄2 cup Minh™ Less Sodium Teriyaki Sauce

3.    2 Tbsp Peanut Oil

4.     1 Tbsp Sesame Oil

5.    1⁄4 cup Yellow Bell Pepper, cored, seeded,

       and julienned

6.     1⁄2 cup Red Onion, thinly sliced

7.     1⁄4 cup Yellow Squash, half-moon sliced

8.     1⁄4 cup Broccoli Florets, small

9.     1⁄4 cup Carrots, peeled and shredded

10.   8 oz Tofu, firm, cut into large chunks

11.   1 clove Garlic, minced

12.   1⁄4 cup Bean Sprouts

13.   1⁄4 tsp Black pepper, freshly ground

14,   1⁄4 tsp Kosher Salt

COOKING METHOD: 

1.     Preheat fryer to 350°F.

2.     Fry egg roll for 8 minutes. When cool enough to handle,

        cut egg roll into 5-6 pieces

.

3.     In a wok or large skillet, heat peanut and sesame oils over

        high heat until almost smoking

.

4    . Add the pepper and onion while stirring constantly.

5.    While continuing to stir, add successively the squash,

        broccoli, carrots, tofu, garlic, and teriyaki sauce.

6.    Cook, stirring constantly for 2 minutes.

7.    Add the sprouts, black pepper, and salt and cook, stirring,

       until crisp-tender, about 2 minutes more. Gently mix in the

       cut egg rolls and serve immediately.