Ingredients for sauce:
- 1/2 cup soy sauce
- 2 cups vegetable broth
- 6 garlic cloves, choppes
- Corn starch, to thicken sauce
Ingredients for stir-fry:
- 1 package enoki mushrooms
- 1 cup mushrooms, chopped
- 1 cup carrots, shredded
- 1 cup red bell peppers, chopped
- 1 cup onions, chopped
- 1 cup kale-spinach blend
- 1 block tofu, chopped into small cubes
Special equipment:
- Wok
Directions:
- Pat tofu dry with paper towels and bake in oven at 375 degrees for 20 minutes
- Set aside
- Saute garlic in small pot with a little olive oil until garlic begins to brown
- Add vegetable broth
- Add soy sauce
- Add tablespoonful of corn starch to thicken sauce up (add more or less until desired consistency)
- Set aside
- Add olive oil to the wok and set to high heat
- Add the onions
- When the onions begin to get tender, add the red bell peppers
- When the bell peppers begin to get tender, add the mushrooms and enoki mushrooms
- Add the carrots
- Add the tofu
- Add the stir-fry sauce
- Add the kale-spinach blend
- Serve with rice
Video: