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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.