Vegetable and Tofu Stir-Fry With Ginger Sauce

"Entered for safe-keeping, as I can never have too many stir-fry recipes. Found in What Can I Bring? cookbook"
 
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Ready In:
31mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • GINGER SAUCE:

  • Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
  • Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger.
  • Chill sauce up to 2 days, if desired. Reheat to serve.
  • STIR-FRY:

  • Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
  • Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
  • Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
  • Serve over hot cooked rice with remaining half of sauce; garnish if desired.

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