Vegetable and Tofu Stir-fry

Directions

Ingredients :

1 tablespoon vegetable oil

½ medium onion

sliced

2 cloves garlic

finely chopped

1 tablespoon fresh ginger root

finely chopped

1 (16 ounce) package tofu

drained and cut into cubes

½ cup water

4 tablespoons rice wine vinegar

2 tablespoons honey

2 tablespoons soy sauce

2 teaspoons cornstarch dissolved in

2 tablespoons water

1 carrot

peeled and sliced

1 green bell pepper

seeded and cut into strips

1 cup baby corn

drained and cut into pieces

1 small head bok choy

chopped

2 cups fresh mushrooms

chopped

1 ¼ cups bean sprouts

1 cup bamboo shoots

drained and chopped

½ teaspoon crushed red pepper

2 medium green onions

thinly sliced diagonally

Methods :

In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown

Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.

In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.