Ingredients

Ingredients (use vegan versions):

2/3 Cup water
2 Tablespoons Sherry
2 Tablespoons Soy Sauce
4 teaspoons cornstarch
1/4 teaspoon groung ginger
Crushed Red Pepper to taste
Nonstick Cooking Spray
Minced Garlic to taste
3 Cups Broccoli
1 onion cut into strips
1 red and 1 green Bell Pepper
1 cup fresh bean sprouts
1 pound tofu cut into 1/2 in. cubes
2 cups hot cooked brown rice

Directions:

Stir together water, sherry, soy sauce, cornstarch, ginger and red pepper. Set aside for sauce.

Spray a cold wok with nonstick spray. Preheat wok over medium heat. Add garlic and stir-fry for 15 sec. Add broccoli-fry for 3 min. Add onion and peppers-fry for 3 min. Add bean sprouts- fry for 1 min. Push vegetables from center of wok.

Stir sauce; add to center of wok. Cook and stir till thick and bubbly Cook and stir for 2 min more. Stir vegetables into sauce. Then stir in tofu. Heat through. Serve with rice.

Serves: 4

Preparation time: 25 min.