Fabulous Stir Fry
By Tiffany Hobson
Prep Time: 20 min
Cook Time: 30 min
1 Place a 1/4 cup of No Chicken Broth in a large pot. Add the scallions, garlic, and ginger. Cook on medium heat, stirring occasionally, for 4-5 minutes. Add crushed red peppers, along with 1/2 cup of soy sauce, 1/4 cup of rice vinegar and 3 tablespoons of mirin. Mix well. Add another 1/2 cup of broth with the red bell pepper, zucchini, carrots and tofu. Mix well. Cover and let cook for 5 to 10 minutes, stirring occasionally.
2 You want to make sure you do not over cook the vegetables; it is what gives the dish such a beautiful flavor! When the vegetables have cooked, but are still crispy and fresh, add the pea pods and bean sprouts and mix well. You may add more soy sauce, rice vinegar and mirin at this point if you feel it needs more, just make sure you add it in small amounts (you do not want these flavors to over power your dish).
3 In a small bowl, add the cornstarch and enough water to cover it. Using your fingers (yes, your fingers) mix the cornstarch with the water until completely dissolved. Add this mixture to your stir fry. This will give your stir fry a nice glaze.
4 You want to make sure you do not have more liquid than you need, the vegetables will sweat out a lot of water. Add broth only if needed at this point.
5 In another pan over medium heat, cook noodles per package instructions. Once they are done, drain in a colander and rinse with cold water to stop any excess cooking. Add the noodles to the stir fry. Serve hot.
Hint: The noodles I typically use are from the company O’Hana House. They have a variety of noodles to choose from, are fully cooked and can be found in the refrigerated section of many stores. If using these with this recipe, I would add these noodles with the vegetables in the beginning to the bottom of the pan.