INGREDIENTS

• 6 oz of tofu
• 1 Tablespoon soy sauce
• 4 oz of broccoli
• 3 oz of shanghai bok choy
• 2 oz of sugar peas
• 1 oz of sliced onions
• 2 oz of red pepper
• 2 slices of ginger
• 2 shiitake mushrooms sliced
• 1/3 cup of water
• 2 Tablespoon vegetarian oyster sauce (lee kum kee brand)
• 1 Tablespoon of cooking sherry wine
• 1/2 Teaspoon of sugar
• 3 Tablespoon vegetable oil
• 1 Tablespoon corn starch
• 2 Tablespoon of water
• Few mint leaves (optional)

DIRECTIONS:

STEP 1 – COOK THE TOFU

• Take 6 oz of tofu and cut them into cubes and marinate the tofu with soy sauce.
• Place the tofu into an oven at 350F degrees for 20 minutes

STEP 2 – MAKE THE SAUCE

• In a bowl add water, vegetarian oyster sauce, cooking sherry wine and sugar
• Mix together with a spoon

STEP 3 – THICKENING AGENT FOR THE SAUCE

• In a bowl add 1 Tablespoon of corn starch and 2 Tablespoon of water
• Mix together with a spoon

STEP 4 – BOIL THE VEGETABLES

• In a wok with boiling water add 1 tablespoon oil and then the broccoli, sugar peas and shanghai bok choy for 3 to 4 minutes
• Put the vegetables aside in a bowl

STEP 5 – STIR FRY THE VEGETABLES

• Add around a tablespoon of cooking oil and then add the slices of ginger, onions and shitake mushrooms first and stir fry four several seconds
• Next add the red peppers, broccoli, shanghai bok choy, sugar peas and tofu into the wok for several seconds
• Add the sauce made from step 2 to the wok slowly and stir
• Next slowly add some of the thickening agent from step 3 to the wok
• Add mint as garnish to the dish (optional)