Shanghai stirfry

Yield: 1 Servings -==

Ingredients:

1 cup diced red pepper 1 cup snow peas

Instructions:

halved 1 cup small broccoli florets 4 oz firm tofu cut into 1/2 inch pieces 1 tblsp peanut or veg. oil 2 tsp grated ginger 2 tsp minced garlic 1 cup brown rice cooked & cooled 1/2 cup sliced green onions 1/4 cup chopped roasted peanuts Combine sherry soy sauce honey and cornstarch in small bowl; set aside. Bring large saucepan of salted water to boil. Add carrots & beans boil 1 minute. Remove with slotted spoon drain. Add squash red pepper snow peas and brocolli to pan boil 1 minute. Drain. Pat tofu dry with paper towel. Heat oil in skillet over medium heat. Add tofu and cook until golden (about 3 minutes). With slotted spoon transfer to serving dish keep warm. Add ginger and garlic to skillet cook over high heat about 30 seconds. Add vegetables and cook stirring occasionally about 2 minutes. Add rice and cook for another 2 minutes. Return tofu to skillet with green onions and sauce cook stirring 1 minute. Sprinkle with peanuts.