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Vegetable and Tofu Stir-Fry With Ginger Sauce

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“Entered for safe-keeping, as I can never have too many stir-fry recipes. Found in What Can I Bring? cookbook”
READY IN:
31mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. GINGER SAUCE:
  2. Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes.
  3. Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger.
  4. Chill sauce up to 2 days, if desired. Reheat to serve.
  5. STIR-FRY:
  6. Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes.
  7. Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender.
  8. Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute.
  9. Serve over hot cooked rice with remaining half of sauce; garnish if desired.

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