Chinese Vegetable Stirfry

Ingredients:

• Carrots, sliced (1 lb.)
• Tofu, cubed (28 oz.)
• Red, Orange, and/or Yellow Bell Peppers, diced (3-4)
• Snap Peas, halved (8 oz.)
• Broccoli, frozen (1-2 lbs.)
• Black Sesame Oil
• Cooking Sherry (.5 cups)
• Brown Sugar (2 tbsp.)
• Soy Sauce (6 tbsp.)
• Cider Vinegar (2 tbsp.)
• Chili Garlic Sauce (2-4 tsp.)
• Cornstarch (2 tbsp.)

Directions:

1. Coat pan in Black Sesame Oil and start browning Tofu.
2. In second covered pan, cook Carrot in Black Sesame Oil (covered), until it just starts to blacken.
3. Add Frozen Broccoli and cook until thawed.
4. Add Bell Peppers and Peas and continue cooking covered.
5. In a measuring cup, mix Sherry, Brown Sugar, Soy Sauce, Cider Vinegar and enough water to make two cups of sauce. Add Chili garlic Sauce and Cornstarch and mix again before adding to vegetables.
6. When Tofu is brown, add to cooked vegetables.
7. Add Sauce and bring to a boil, then let simmer for 5 minutes.