Recipe

Buddha Stir-Fry

• 2 tablespoons cornstarch
• 1¾ cup water
• ½ cup low-sodium soy sauce
• ½ teaspoon Asian chili sauce
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• ½ pound green beans, cut into 2-inch pieces
• 1 red bell pepper, thinly sliced
• 2 14-ounce packages firm tofu, drained and cut into ½-inch cubes
• 1 cup shredded carrots
• 1 cup snow peas

• Dissolve the cornstarch in 2 tablespoons of the water. Stir in the remaining water, soy sauce and chili sauce; set aside.
• Head the oil in a large nonstick skillet over medium-high heat. Add the garlic and ginger, cook, stirring 15 seconds.
• Add the green beans and red pepper and stir-fry 2 minutes, until lightly browned. Stir the sauce and pour it into the skillet. Cook, stirring occasionally, 2 to 3 minutes.
• Add the carrots and snow peas; cook 1 to 2 minutes, or until vegetables are crisp-tender