Recipe - Vegetable Stir-Fry With Ginger Sauce

1 cup Ginger Sauce
(see separate recipe)
1 tablespoon Safflower oil
2 Carrots; cut diagonally
Into 1/8inchthick slices
1 small Onion; thinly cut or sliced up
(about One half cup)
1 teaspoon Minced garlic
4 Ribs bok choy; cut
diagonally
Into 1/2inchthick slices;
Include green tops
1 One half cup Sliced mushrooms
1 Red bell pepper; cut into
strips
1 12 inches lo by One fourth inch
wide; about
One half cup Frozen baby peas; thawed
1 cup Silken extrafirm tofu
Cut into l/2inch cubes
Garnish; (optional)
Toasted sesame seeds
Raw cashews
Sliced almonds
Mandarin orange sections
Scallion curls; (see Tip)

Consider this your basic stirfry recipe, and vary the vegetables to suit
your taste or to use whatever you have on hand. When you prepare the recipe
for entertaining and want to keep lastminute chores to a minimum, shop the
vegetables and make the Ginger sauce and rice accompaniment in advance.

Makes 4