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Szechuan style stir fry

Yield: 4 Servings

Ingredients:

• 1 lb Tofu cubed
• 1/2 lb Snow peas
• 1/3 c Teriyaki sauce
• 3 tb Szechuan spicy stirfry -sauce
• 2 ts Cornstarch
• 1 Onion chopped
• 3 c Chopped bok choy
• 23 tb Cooking oil
• 1 c Broccoli florets
• 1 Red bell pepper
• 1 7oz can straw mushrooms
• 1 14oz can baby corn

Instructions:

Combine teriyaki stirfry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2 minutes. Remove from w Stirfry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. Shared by Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)

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