Szechuan Vegetable Stir-Fry

Ingredients

• 1 1/2 cups water
• 2/3 cup jasmine rice or other aromatic rice
• 1/4 cup hoisin sauce
• 2 tablespoons sherry wine
• 2 tablespoons honey
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons dark sesame oil
• 1/3 cup sliced scallion
• 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 large red bell pepper, diced
• 2 large carrots, shredded
• 6 ounces snow peas, sliced on the diagonal
• 1 cup canned baby corn, rinsed and drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 lb firm tofu, cut into 2-inch squares
• 2 teaspoons cornstarch, blended with
• 1 tablespoon water

Directions

1. 1

   In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.

2. 2

   Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.

3. 3

   In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.

4. 4

   Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.

5. 5

   Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of jasmine rice.