Spring Vegetable Stir-Fry

Fresh vegetables are the stars of this lightly sauced, vegetarian stir-fry.

From Everyday Cooking With Dr. Dean Ornish

You Will Need
1/4 cup plus 6 tablespoons vegetable broth, homemade or store-bought
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
2 cups sliced asparagus, cut 1/4 inch thick on the diagonal (peel first if large)
1 cup sliced carrots, cut 1/4 inch thick on the diagonal
1 cup snow peas, strings removed and halved widthwise
1/2 cup sliced red onion
1 (14-ounce) package firm tofu, cut in 3/4-inch cubes
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
2 cups bean sprouts
1 teaspoon red wine vinegar
Black pepper

What to Do
Combine 1/4 cup vegetable broth, garlic, and ginger in a large skillet or wok. Simmer over moderate heat for 2 minutes. Add asparagus, carrots, snow peas, and onion. Cook, stirring, over moderately high heat until vegetables soften slightly, about 5 minutes. Add tofu and soy sauce. In a small bowl, stir together remaining 6 tablespoons vegetable broth, cornstarch, and sugar. Add to skillet, bring to a simmer, and simmer until sauce thickens and vegetables are crisp-tender, about 5 minutes. Add sprouts and vinegar and toss. Season with black pepper. Serve immediately.

Serves 4

Serving size: 1 1/4 cups
Calories: 210
Fat: 7.5 grams
Cholesterol: 0 milligrams
Carbohydrate: 22.5 grams
Protein: 19.0 grams
Sodium: 30.1 milligrams

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