Ingredients (use vegan versions):
- 2/3 Cup water
- 2 Tablespoons Sherry
- 2 Tablespoons Soy Sauce
- 4 teaspoons cornstarch
- 1/4 teaspoon groung ginger
- Crushed Red Pepper to taste
- Nonstick Cooking Spray
- Minced Garlic to taste
- 3 Cups Broccoli
- 1 onion cut into strips
- 1 red and 1 green Bell Pepper
- 1 cup fresh bean sprouts
- 1 pound tofu cut into 1/2 in. cubes
- 2 cups hot cooked brown rice
Directions:
Stir together water, sherry, soy sauce, cornstarch, ginger and
red pepper. Set aside for sauce.
Spray a cold wok with nonstick spray. Preheat wok over medium heat.
Add garlic and stir-fry for 15 sec. Add broccoli-fry for 3 min. Add
onion and peppers-fry for 3 min. Add bean sprouts- fry for 1 min.
Push vegetables from center of wok.
Stir sauce; add to center of wok. Cook and stir till thick and bubbly
Cook and stir for 2 min more. Stir vegetables into sauce. Then stir
in tofu. Heat through. Serve with rice.
Serves: 4
Preparation time: 25 min.
stirfry
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