Servings: 2 - 3
Optional addition to this vegetable stir fry is to add some marinated oven roasted tofu, which can be made in advance. see recipe...
Serve this dish over brown or white rice.
Stir fry ingredients...prepare vegetables first:
Additional (optional) canned vegetables to add to the stir fry:
Garlic sauce ingredients:
To thicken garlic sauce:
Directions: Combine the first 9 ingredients of the garlic sauce in a sauce pan. Bring this mixture to a boil, reduce the heat and simmer for 5 minutes. Set aside.
In a large skillet or wok, heat oil and water together over a high heat. When pan is hot, start by adding carrots and broccoli, stirring constantly for about 2 minutes. Add another tablespoon or two of water if pan is dry. Next add mushrooms, bok choy, cucumbers and green onions and stir constantly for another 2-3 minutes. Vegetables should be tender but still crisp. Stir in baby corn and water chestnuts...remove from heat immediately.
Combine arrowroot with water, mix thoroughly. Bring the garlic sauce back to a boil, add arrowroot mixture to thicken sauce. Stir for about a minute and remove from the heat. Pour the sauce over the stir fry vegetables, gently mix, and serve vegetables immediately with rice.
Optional: top the vegetables with oven roasted tofu and your serve with your favorite hot sauce.