Vegetable Mango Stir-Fry

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

1. In large saucepan, bring 3 quarts of water to boil.
2. When water boils, add noodles stirring to prevent sticking.
3. Cook until al dente, stirring occasionally, 4 to 5 minutes.
4. Drain.
5. Meanwhile, in large skillet or wok, heat oil over medium-high heat.
6. Add bell peppers, mushrooms, and garlic, and stir-fry until vegetables begin to soften, about 5 minutes.
7. Add broccoli, mango, and tofu, and stir-fry 4 minutes.
8. Stir in vegetable stock, pineapple juice, soy sauce, and sesame oil, and bring to simmer.
9. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes.
10. Reduce heat to low, and blend in peanut butter.
11. Transfer noodles to serving plates, and spoon mango and vegetable mixture over top.
12. Serve right away.

mein noodles, peanut oil, red bell peppers, white mushrooms, garlic, broccoli florets, semiripe mango, firm tofu, vegetable stock, pineapple juice, soy sauce, sesame oil, peanut butter

Taken from www.vegetariantimes.com/recipe/vegetable-mango-stir-fry/ (may not work)