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(2 servings)
8 oz. tofu, extra-firm or 6 oz. large shrimp, thawed, peeled, deveined
1 Tbsp. fresh organic ginger, grated
1 clove garlic, minced
2 tsp. cornstarch
1 tbsp. Henry's Markets Organic Extra Virgin Olive Oil or organic sesame oil
1/4 c. water chestnuts, sliced
1 Henry's Markets Organic Carrot, sliced
1/2 c. organic broccoli, cut into florets
1/4 c. organic snow peas
1/2 c. Henry's Chicken Broth
1/4 c. Asian-style marinade
1/2 c. organic bok choy, cut in 1-inch pieces
1 tbsp. low-sodium organic soy sauce or tamari
1 c. organic brown rice, cooked
Cut tofu or shrimp into bite-sized pieces. Place in a bowl and toss with ginger, garlic and
cornstarch; set aside. Heat a large frying pan or wok over high heat. Add oil. Add veggies
and cook for 3 minutes. Add broth, cover veggies and cook for one minute. Add tofu or
shrimp, marinade and soy sauce. Toss until well coated. Cook for about 3 to 4 minutes.
Enjoy half the stir-fry with a 1/2 cup brown rice. |
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