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Chinese Vegetable Stir-Fry

"I have made this because I am half Chinese, so I wanted to make a stir-fry,” says Iris. “We have a family garden, so I appreciate fresh vegetables. My recipe is lactose-free because I am lactose-free. This is one of my favorite dishes!" - Iris Hsiang, age 10, Vermont

Makes 4 servings


For the Sauce:

  • ¼ cup scallions chopped fine
  • 2 tablespoons low-sodium soy sauce
  • 2 minced garlic cloves
  • 1 teaspoon peeled grated ginger
  • 1 tablespoon sesame oil
  • ½ teaspoon honey
  • Juice of ½ an orange

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2 cups sliced broccoli
  • 1 block of firm tofu, drained and chopped
  • 2 cups chopped watercress
  • 2 cups sliced baby bok choy
  • Garnish: Brown rice, sliced orange


  1. Make the Sauce: In a medium bowl, combine all the ingredients and mix well.
  2. Make the Stir-Fry: In a large sauté pan or wok over moderately high heat, warm the oil. Add broccoli and cook for 2 minutes, then add the tofu, watercress, and bok choy and cook for 2 minutes more. Add the sauce and cook down until sauce is reduced by half, about 2 minutes more. Serve with brown rice and orange slices.

254 calories; 18g fat: 13g carbohydrates; 16g protein

More information about the Kids' State Dinner:

  • Check out the other winning 2014 Kids' State Dinner Recipes here.
  • Learn more about Kids' State Dinner here.