Rita of San Francisco, California wants to add protein and more flavor to her vegetarian stir fry.
- 1 Cup jasmine rice
- 1-1/2 Cup water
- 1 TBS ginger
- 1 TBS garlic
- 2 TBS Teriyaki
- ½ Cup vegetable stock
- 1 TBS mae ploy
- 2 TBS sesame oil
- 1/3 Cup each red, yellow, and green peppers>
- 1 Cup tofu
- 1/3 Cup each broccoli, eggplant, squash, and snow peas
- 1 Bunch bok choy>
- 1 TBS each basil and cilantro
Procedure: To cook the rice simply put the rice and water together in a rice cooker and follow rice cooker directions.
The sauce used in this stir fry is a mixture which combines ginger, garlic, teriyaki, chicken stock, and mae ploy in a mixing bowl.
In a large wok on high heat, add in sesame oil and sauté peppers and tofu.
Deglaze with the sauce and add in remaining ingredients and braze the stir fry for roughly 5 minutes.
Don’t forget you want your vegetable to still be crispy so be sure not to over cook.
Pour over a bed of jasmine rice.