Vegetarian Chinese Braise

Products you'll need:

CAMPBELL’S® Ready to Use Vegetable Broth

CAMPBELL’S® Ready to Use Vegetable Broth

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  • 2 tsp (10 mL) vegetable oil
  • 5 cups (1.25 L) bok choy, halved
  • 1 1/4 cups (310 mL) thinly sliced sweet red bell pepper
  • 1 1/4 cups (310 mL) sugar snap peas
  • 4 tsp (20 mL) slivered ginger root
  • 1 1/2 cups (375 mL) each frozen lima beans thawed and firm tofu, cubed
  • 1 2/3 cups (415 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 4 tsp (20 mL) vegetarian oyster sauce
  • 1 tbsp (15 mL) cornstarch
  • 1 tsp (5 mL) rice vinegar or white wine vinegar
  • 1 cup (250 mL) sliced cremini mushrooms
  • 4 cups (1 L) hot cooked white rice


  1. In large nonstick skillet,heat oil over medium-high heat; cook bok choy,snap peas,red pepper and ginger for 3 minutes.
  2. Add lima beans and tofu. Mix together broth,oyster sauce,cornstarch and vinegar; add to skillet and bring to boil,stirring often.
  3. Add mushrooms; cook for 2 minutes. Serve over rice.

Recipe tips

  • PLANNING TO COOK GLUTEN-FREE? Before preparing a recipe always read product labels to ensure each ingredient is gluten-free. Products and ingredients can change.
  • Don’t be afraid to switch up the vegetables,try Chinese broccoli or Shanghai bok choy.

Ratings & Reviews

  • kelly m.

    January 5, 2015

    Rating by kelly

    This rating was left without a review.

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Amount Per Serving
Calories 522
Fat 11 g
Saturated Fat 2 g
Sodium 648 mg
Carbohydrate 78 g
Dietary Fibre 8 g
Protein 30 g
Vitamin A 45 %DV
Calcium 19 %DV

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