5 tsp.
(25 mL) sesame oil. divided
1 (300 g) pkg. firm tofu, cubed
1 garlic clove, minced
1 tsp. (5 mL) peeled and grated fresh ginger root
1/2 c. (125 mL) Western Classics Orange Juice
2 Tbsp. (30 mL) Western Classics Light Soy Sauce
1 Tbsp. (15 mL) Western Classics Sherry Cooking Wine
1 Tbsp. (15 mL) Western Classics Shanghai Hoisin Sauce
1 tsp. (5 mL) granulated sugar
2 tsp. (10 mL) Western Classics Molten Lava Hot Sauce
2 tsp. (10 mL) cornstarch
4 c. (1 L) mixed chopped vegetables (e.g., broccoli, red bell peppers,
carrots, mushrooms)
In large
saucepan or wok, heat 2 tsp. (10 mL) sesame oil. Add tofu and stir-fry
until golden and slightly crisp. Add garlic and ginger and cook until
softened. In small bowl, combine next 7 ingredients and remaining sesame
oil to create sauce. Add sauce and chopped vegetables to wok and stir-fry
until vegetables are tender-crisp.
Our Nutritionist's Comments:Serve stir-fry on a bed of Western Family
Brown Rice. Finish the meal with a soothing cup of Western Classics
Ginseng or Jasmine Tea.
Makes 4
servings.
