1. GINGER SAUCE: 2. Bring first 4 ingredients to a boil in a small saucepan; reduce heat, and simmer, stirring occasionally, 5 minutes. 3. Combine 1 tablespoon water and cornstarch and stir into sauce. Cook, stirring occasionally, until clear and thickened. Remove from heat and stir in ginger. 4. Chill sauce up to 2 days, if desired. Reheat to serve. 5. STIR-FRY: 6. Heat peanut oil 2 minutes. Stir-fry the first 4 ingredients in hot peanut oil in a wok or large skillet 3-4 minutes. 7. Add bok choy and next 4 ingredients. Stir-fry 4-5 minutes or until vegetables are thoroughly heated and crisp-tender. 8. Add sesame oil and half of Ginger Sauce. Gently stir in tofu; cover, reduce heat, and simmer 1 minute. 9. Serve over hot cooked rice with remaining half of sauce; garnish if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
