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Ingredients

2 T.Vegetable oil

1 Onion, sliced

1 cup Snow peas

½ cupCarrots, thinly sliced on a bias

½ cupCelery, thinly sliced on a bias

½ cupRed and green bell pepper strips

1 cupBok choy, chopped

3 Garlic cloves, minced

6 oz.Tofu, firm, cut into thick strips

½ cupVegetable stock

1 T.Low sodium soy sauce

Fresh ground black pepper to season

1 T.Corn starch, mixed with 1 tblspn. water

Sesame seeds to garnish

Steamed white rice for service

Method
Heat sauté pan or wok over high heat. Add onion, cook until soft. Add carrot and celery, cook briefly. Add garlic, Snow peas, pepper strips and bok choy, sauté until tender.

Add Tofu, season with black pepper and bring to temperature. Add soy sauce and vegetable stock, bring to a simmer.

Stir in cornstarch/water mixture, simmer until sauce thickens. Toss well and portion on to warm serving plates or a platter. Garnish with sesame seeds and serve with steamed rice.

Makes 4 Servings

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