Recipe - Szechuan Style Stir Fry

1 pound Tofu, cubed
One half pound Snow peas
1/3 cup Teriyaki sauce
3 tablespoon Szechuan spicy stirfry
sauce
2 teaspoon Cornstarch
1 Onion, chopped
3 cup Chopped bok choy
23 tablespoon Cooking oil
1 cup Broccoli florets
1 Red bell pepper
1 7oz can straw mushrooms
1 14oz can baby corn

Combine teriyaki, stirfry sauce and cornstarch; set aside. Cut bell pepper
in strips. Cut snow peas and baby corn in half. In wok stirfry onion & bok
choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stirfry 2
minutes. Remove from w Stirfry cubed tofu in 1 T. oil for 2 minutes; add
more oil if necessary. Stir sauce mixture and add to tofu; cook until
bubbly. Add all vegetables; heat through. Serve over hot rice. Shared by
Richard Darsie (made meatless) Source: Better Homes and Gardens (May 1991)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini