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
- Make the Sauce: In a medium bowl, combine all the ingredients and mix well.
- 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.