…I attempted Chinese food!

SAUCE:
sesame oil
soy sauce
rice vinegar
ginger
garlic
red pepper flakes
vegetable/mushroom broth
corn starch & water

VEGETABLES:
baby bok choy
red pepper
onion
carrots
mushrooms
broccoli

CRISPY TOFU:
tofu
corn starch
salt & pepper

SIDE:
brown rice
scallions
sesame seeds

1. Cook brown rice in water with salt.

2. Cube tofu and toss in corn starch, salt, and pepper, and fry in a non-stick pan with oil or ghee. Set aside.

3. In a small bowl, whisk together the first 6 sauce ingredients. Put 1/2 c. of vegetable broth in a handy cup. Whisk cool tap water with corn starch.

4. Stir fry the harder vegetables in the wok in a little oil. When jst starting to soften, add the rest of the vegetables and broth and toss. Cover and allow to steam briefly.

5. When the vegetables are crisp-tender, add the sauce and bring to a brief boil until thickened. Remove from heat and toss until evenly coated.

6. Serve over brown rice with the fried tofu and garnished with scallions and sesame seeds.