Oriental Stir Fry

Ingredients

• 1/3 Cup chicken broth
• 1 1/2 Tbs soy sauce
• 1 tsp cider vinegar
• 2 tsp granulated sugar
• 1 1/2 tsp cornstarch
• 1 tsp Oriental sesame oil or veg.
• 1 1/2 cusp thin sliced carrots
• 2 stems bok choy cut 1/2 " pieces
• 1 1/2 cups sliced mushrooms
• 1 chopped green pepper
• 1/3 cup chopped scallions
• 1 large clove garlic pressed
• 1/2 tsp grated fresh ginger
• or 1/4 tsp ground ginger
• 10 o.z. firm or extra firm tofu
• cut into 1/4" cubes
• 2 cups cooked brown or white rice
• check labels.

Directions

• In a small bowl, stir together the broth, soy sauce, vinegar, sugar
• and cornstarch; set aside. In a 12 inch non-stick skillet, heat the
• oil over medium heat. Add carrots; stir fry for 4 minutes. Add bok
• choy, mushrooms and bell pepper; stir fry for 3 minutes. Add ginger,
• stir fry for 30 seconds. Stir the broth mixture and add to skillet;
• cook, stirring, for 1 minute or until thickened. Ad tofu, toss
• gently and heat throughtly about 2 minutes. Serve over rice.
• Serves 4, with 252 calories and 5 g fat per serving
• In a small bowl, stir together the broth, sou sauce, vinegar, sugar
• and cornstarch; set aside. In a 12 inch non-stick skillet, heat the
• oil over medium heat, add the carrots; stir-fry for 4 minutes. Add
• bok choy, mushrooms and bell pepper; stir fry fro 3 minutes. Add
• pepper flakes, if desired, along with scallions, garlic, ginger; stir-
• fry for 30 seconds. Stir the broth mix and add to skillet; cook,
• stirring, for 1 minute or thickened. Add tofu; toss gently and heat
• for about 2 minutes. Serve over rice.
• Serves 4, with 252 calories and 5 grams fat per serving.
• * Tofu made with calcium silfate is an excellent source of calcium,