Double Dragon Stir Fry

 Sauce Ingredients

• 1/4 cup soy sauce
• 1 cup chicken broth (we use 1 tsp of the vegetarian ‘Better than Bouillon ‘ paste, mixed with 1 cup of water)
• 2 tablespoons fresh ginger, chopped
• 4 cloves finely minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons honey
• 2 teaspoons sesame oil
• 2 teaspoons rice vinegar

Stir fry vegetables:

1 onion, diced

1 large carrot, sliced thinly diagonally 

2 celery stalks, sliced thinly diagonally

6 mushrooms, sliced. Cremini mushrooms work especially well.

1 yellow/orange/red pepper, cubed

10 sugar peas - the fatter the better

Protein:

2 pounds tofu (extra firm) - air fried ahead of time to dry it out further and improve the texture.

Or

2 pounds chicken, cubed (boneless, skinless) - precook the chicken in a skillet (or wok)

Starch:

2 cups (dried) white rice, cooked.

Method:

Stir fry vegetables first:

1) Onions until they go translucent 

2) Carrots, for another minute

3) Celery, for another minute

4) Peppers and Peas, for another minute

5) Mushrooms, for another minute 

6) Add 1/2 cup of stirfry sauce and cook with vegetables for a minute until they get a thick and glossy coating.

Remove vegetable mixture and place into a casserole dish or large bowl for serving.

Next, cook the tofu, careful not to stir very much otherwise it can crumble. Add 1/4 cup stir fry sauce, and cook until a glossy coating emerges. Remove tofu mixture to a small bowl.

Next, take the pre-cooked chicken cubes and reheat in a wok, then add 1 cup stir fry sauce to create a thick and glossy coating. Remove chicken mixture to a serving bowl.

Serve with rice.