• 2/3 Cup water
  • 2 Tablespoons Sherry
  • 2 Tablespoons Soy Sauce
  • 4 teaspoons cornstarch
  • 1/4 teaspoon groung ginger
  • Crushed Red Pepper to taste
  • Nonstick Cooking Spray
  • Minced Garlic to taste
  • 3 Cups Broccoli
  • 1 onion cut into strips
  • 1 red and 1 green Bell Pepper
  • 1 cup fresh bean sprouts
  • 1 pound tofu cut into 1/2 in. cubes
  • 2 cups hot cooked brown rice


Stir together water, sherry, soy sauce, cornstarch, ginger and red pepper. Set aside for sauce.

Spray a cold wok with nonstick spray. Preheat wok over medium heat. Add garlic and stir-fry for 15 sec. Add broccoli-fry for 3 min. Add onion and peppers-fry for 3 min. Add bean sprouts- fry for 1 min. Push vegetables from center of wok.

Stir sauce; add to center of wok. Cook and stir till thick and bubbly Cook and stir for 2 min more. Stir vegetables into sauce. Then stir in tofu. Heat through. Serve with rice.

Serves: 4