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Chinese Stir Fry Delight
from: GuciIngredients for Sauce :-
- 1 Tablespoon Bragg’s Amino Acids
- 1 teaspoon honey
- 1 cup vegetable or chicken stock
- 1 Tablespoon cornstarch or tapioca
- 3 TBS. canola oil
- 1 1/2 tsp. garlic gloves
- 1 Tablespoon grated peeled fresh ginger
- 1 medium carrot, thinly sliced
- 2 cups small, whole mushrooms
- 1 cup asparagus, chopped into 1-inch pieces
- 1 small zucchini thinly sliced
- 8 oz tofu (optional)
Preparation Process:-
Mix the sauce ingredients in a bowl and set aside.
Place a wok or skillet on medium high head. Add oil to coat the bottom.
Stir-fry the garlic and ginger for 1 1/2 minute and add carrots. Stir-fry for one minute and add the mushrooms, stir fry for another minute
and add the asparagus.
If it looks like veggies will scorch, add 3 or 4 Tablespoons of stock or water.
After cooking the asparagus for one minute, add the squash and stir-fry for another minutes.
If adding tofu, cook for a couple minutes to heat through. Add sauce mix and stir continuously until the sauce bubbles.
Remove from heat and serve with rice.
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