Vegetable Stir-fry with Ginger Sauce
The vegetables in this stir-fry can be varied according to taste and season.

1 cup ginger sauce
1 tablespoon oil
2 carrots, cut diagonally into 1/8 inch slices
1 small onion thinly sliced
1 teaspoon minced garlic
4 ribs bok choy, cut diagonally into 1/2-inch slices OR red cabbage, sliced
1 1/2 cups sliced mushrooms
1 red bell pepper, cut into strips about 2 inches long
1/2 cup frozen baby peas, thawed
1/2 cup extra-firm tofu, cut into 1/2 inch pieces
bean sprouts, sliced scallions, and lime wedges for garnish
Cooked jasmine rice or brown rice

Prepare Ginger sauce. Set aside and cover to keep warm

Heat the oil in a large wok. Add the carrots; stir fry for about 2 minutes. Add the onion and garlic; continue to stir fry for 2 minutes. Add the remaining ingredients except the tofu; stir fry until the vegetables are crisp tender, about 4 minutes. Reduce the heat to medium, gently stir in the tofu and heat until warm, about 1 minute OR brown the tofu separately and add later.

To serve, spread beds of rice onto individual serving plates. Top with the stir-fried vegetables; drizzle with half of the ginger sauce. Top with garnishes.

Ginger Sauce
6 tablespoons white rice vinegar OR umeboshi vinegar
3 tablespoons sugar
3/4 cup room temperature water OR orange juice
2 tablespoons low sodium soy sauce
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoons finely minced gingerroot

Stir together the vinegar, sugar, 3/4 cup water, and soy sauce in a small sauce pan. Bring the mixture to a boil over medium high heat. Reduce the heat to medium low and stir until the sugar is dissolved, about 3 minutes.

Stir together the cornstarch and cold water in a small bowl until smooth; pour into the saucepan. Stir constantly until the mixture is clear and thickened to maple syrup consistency. Remove the pan from the heat, stir in the gingerroot. Set aside and cover to keep warm.

Makes two very large servings