Ingredients
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
2 tablespoons raw tahini
1/4 teaspoon hot pepper flakes
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 teaspoons reduced sodium soy sauce
1/4 cup water
8 ounces tofu cut into 1 inch cubes or 1 chicken breast, cut into strips
5 cups broccoli florets (chopped in small pieces)
2 cups chopped bok choy
1 zucchini, chopped
1 red bell pepper, chopped
4 cups shredded cabbage
3/4 cup plus 3 tablespoons water,divided
2 teaspoons corn starch
4 green onions, chopped
2 tablespoons sesame seeds, toasted
Preparation
In a small bowl, combine ginger, garlic, tahini, hot pepper flakes, pineapple juice, vinegar, soy sauce,and water. Set aside.
Rub a large wok with oil and stir-fry tofu (or chicken) until slightly browned. Remove and keep warm.
Heat 3/4 cup of water in a large wok, add broccoli, bok choy, zucchini, red pepper and cabbage. Cover and cook over medium/high heat until crisp tender, stirring occasionally, about 10 minutes.
Return tofu (or chicken) to wok and add sauce mixture. Stir fry uncovered, for about 2 minutes until heated through. Combine cornstarch and 3 tablespoons water and stir into wok. Cook for a few minutes, until thickened. Additional water may be added to adjust consistency.
Top with green onions and sesame seeds. May be served over a mixture of brown and wild rice.
