2 pounds broccoli
½ pound snow peas
½ pound cooked tofu, Grilled, Baked or Pan-fried
4 cloves fresh minced garlic
1 tsp grated ginger
2 tsp sesame oil
1 Tb. toasted hulled sesame seeds
1/2-2/3 cup Spicy Garlic Sauce
rice, any variety
1. Start cooking enough rice for four people before preparing anything else. Cut the broccoli into large bite size pieces. Leave the snow peas whole. Slice the carrots on a diagonal as well. You want to blanch or steam these veggies until they are a bright green color. To blanch, place the veggies into a pot of boiling, salted water. Blanch the carrots with the broccoli. When the broccoli turns a bright green, both the carrots and broccoli are done. Do the same with the snow peas. Meanwhile you should have your wok or large frying pan heating up under high flame.
2. Dissolve about 1 ½ tsp corn starch in 2 Tb water. Add this slurry to the garlic sauce. Stir well and make sure there are no clumps. Set aside.
3. In the hot wok, cook the garlic and ginger in the sesame oil. These will cook in less than 30 seconds. Quickly add all the vegetables and tofu. Stir until they are all mixed. Add the garlic sauce/corn starch slurry mixture. Do not sir. Allow a few seconds for the sauce to come to a boil and for the sauce to change from cloudy to clear. At this point stir the vegetables into the sauce. The sauce will be very thick, so act quickly. Add the sesame seeds and stir again. Plate the vegetables. Enjoy with a side of rice.