Ingredients

2/3 C. water
2 Tbsp. dry sherry
2 Tbsp. reduced sodium soy sauce
4 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. crushed red pepper
nonstick spray coating
2 cloves garlic, minced
3 C. broccoli, cut into bite-sized pieces
1/2 C. onion, cut into wedges
1 C. fresh bean sprouts
1 pound fresh tofu fresh (bean curd) cut into 1/2-inch pieces
1-1/3 C. cooked brown rice hot

Cooking Instructions

For sauce, stir together water, sherry, soy sauce, cornstarch, ginger, and red pepper; set aside. Spray a cold wok or large skillet with nonstick coating. Preheat wok or skillet over medium heat. Add garlic and stir fry for 15 seconds. Add broccoli and stir fry for 3 minutes. Add onion and stir fry for 3 minutes. Add bean sprouts and stir fry for 1 minute. Push vegetables from center of wok or skillet. Stir sauce and add to center of wok or skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute. Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.
 
 
"Give us this day our daily bread." (Matthew 6:11)