Stir fry ingredients
~8 cups chopped vegetables (I used snow peas, carrots, mushrooms, broccoli, and baby bok choy)
1 14-ounce package extra firm tofu, cubed
1 can baby corn
1 can bamboo shoots
Sauce ingredients
1/3 cup soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons fresh ginger
1 heaping tablespoon cornstarch
Instructions
Sauté veggies in a small amount of water in a very large stir fry pan. Add more water a little at a time, as needed.
Whisk together sauce ingredients. When veggies are about 3/4 cooked, drain off or simmer away excess liquid. Add tofu, corn, bamboo shoots, and sauce. Simmer and stir a few minutes until veggies are done and everything is coated with sauce.
Serve over brown rice (about 2 cups, as measured before cooking).
Serves 6.
Original recipe source
