veggie stir fry with brown sauce

this is going to be one of THOSE recipes...you know the ones.  no real measurements and lots of options. it's stir fry....no need to be precise.  the vegetables listed are what we used this time and just a guide.  use what you have on hand.  the key is the sauce.  

Forks Over Knives chinese brown sauce ingredients:

1/3 cup low sodium soy sauce

1/3 cup vegetable stock

1/4 cup brown rice syrup

2 tsp grated ginger

2 cloves garlic, peeled and minced

2 tsp arrowroot powder (you could probably use cornstarch)

combine all in a med. saucepan over med. heat until thickened, about 5 minutes. 

set aside....

stir fry ingredients:

(remember, these are merely suggestions)

tofu, cubed

citrus ginger spice rub (found this in the seafood dept. at Whole Foods Market)

coconut oil

sesame oil

shredded napa cabbage

shredded red cabbage

shredded carrots

snow peas

sliced mushrooms

sliced water chestnuts

bean sprouts

yellow pepper

onion

how to:

dredge tofu cubes in spice rub.  melt coconut oil in skillet and brown tofu.  set aside. (you could also marinate the tofu for a few minutes in a a little soy sauce or forgo it altogether)

add sesame oil to large skillet or wok.  add vegetables and stir fry on med-high until they are just beginning to soften, but are still bright and a little crisp.  add tofu and combine with vegetables.  add sauce a little at a time and combine with vegetables.  the sauce should enhance the taste of the vegetables, not overwhelm them.

serve over rice or noodles of choice.