Szechuan Vegetable Stir-Fry

Submitted by: Courtney

Here is another stir-fry recipe from the 1,001 Low-Fat Vegetarian Recipes book.  I'll admit I have never tried the stir-fries from this book, so I hope they are okay!  This one looks like it would fit the "spicy stir-fry" request.

1 C. water/veg. stock
1/3 C. orange juice
1/4 C. soy sauce
1-2 teaspoons hot chili oil or sesame oil (optional)
1/8-1/4 teaspoon crushed red pepper
1 package (8 ounce) light firm tofu, cut into 3/4 inch cubes
8 ounces asparagus, cut into 1 inch slices
4 ounces snow peas
1 C. sliced carrots
1/2 C. sliced green onions and tops
1 med. red bell pepper, sliced
2 teaspoons minced gingerroot
4 cloves garlic, minced
1/2 C. sliced shitake or crimini mushrooms
2 tablespoons cornstarch
4 C. cooked brown rice to serve, if you want

1) Combine 1/2 C. stock/water, O.J, soy sauce, hot chili/sesame oil (if using), and red pepper flakes; pour over tofu in shallow glass dish and let stand for 30 minutes.  Drain, reserve marinade.

2)spray wok or large skillet with cooking spray; heat over med. heat til hot.  Add tofu, stir-fry 2 to 3 min.  Add asparagus, snow peas, carrots, green onions, bell peppers, gingerrrot, and garlic; spray with more cooking spray, if needed.  Stir-fry until vegetables are crisp-tender, 8-10 min.  Add mushrooms; stir-fry 3-4 min.

3)Add reserved marinade to wok; heat to boiling.  Mix cornstarch and remaining 1/2 C. stock/water; stir into boiling mixture.  Boil, stiring constantly, until thick, about 1 min. 

4) Serve stir-fry over brown rice, if desired.

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