I have several recipes that I enjoy, and I often mix and match recipes to suit what I have on hand in my produce drawer.
Here is one that I made a couple of nights ago:
Vegetable & Tofu Stir-Fry
- 6T vegetable broth
- 4T Chinese rice wine
- 2tsp agave necter (or other sweetener)
- 4T soy sauce (tamari)
- 2 tsp arrowroot powder (for thickening)
- 1T canola oil
- 1tsp sesame oil
- 1 T grated ginger
- 2 green onions, sliced
- 3-4 carrots, peeled and sliced
- 1 red bell pepper, sliced
- 1 tsp crushed red pepper
- 8 stalks of asparagus, sliced on the diagonal
- 1 white onion, diced
- 2 garlic cloves
- 1/2 head of Napa cabbage, chopped
- 2-3 cups of broccoli florets
- 1 can of baby corn, drained and rinsed
- In a small bowl stir together broth, rice wine, agave, & arrowroot until smooth. Set aside.
- Steam the broccoli, carrots, and asparagus using a steamer basket for 3 minutes. Remove from pot and run under cold water to stop the cooking process.
- Heat a wok or large saute pan over high heat until hot. Add canola and sesame oil and heat until it just begins to smoke. Stir-fry onions, garlic, ginger, bell pepper & crushed red pepper for 3-4 minutes to soften. Add asparagus, broccoli, carrots & cabbage, and stir-fry 2 minutes. Add baby corn and baked tofu and stir-fry 2 minutes. Add broth mixture to vegetables. Stir-fry vegetables an additional minute to coat. Add green onions and stir to combine. Serve immediately, with hot long-grain brown rice on the side.