Triple Green Stir Fry

 

Ingredients:

• 2 ½ tablespoons organic cornstarch or arrowroot 
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon natural granulated sugar
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces seitan or extra-firm tofu 
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled and cut in half
• 8 ounces fresh green beans, trimmed and cut in half
• 2 large broccoli crowns, cut into bite-sized pieces and florets
• 1 medium zucchini (or, try this week's Tat Soi!), cut in half lengthwise, then into ¼-inch slices
• 2 scallions, cut into 1-inch lengths
• Dried hot red pepper flakes to taste
• Additional soy sauce to taste

Preparation:

1. For the sauce, combine the cornstarch or arrowroot in a small bowl or with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.
2. If using seitan, cut into bite-sized pieces. If using tofu, cut into ½-inch thick slices. Blot well between clean tea towels or several layers of paper towel (or use a tofu press ahead of time if you like it really firm), and cut into dice. 
3. Heat half of the oil in a stir-fry pan. Add the tofu or seitan and stir-fry over medium-high heat until golden on most sides. Remove from the pan and set aside.
4. Heat the remaining oil in the same pan. Add the garlic, green beans, and ¼ cup water. Cook over high heat, covered, for 3 minutes, then stir in the broccoli. Cover and cook until the beans and broccoli are brightly colored and just tender-crisp, lifting the lid to stir once or twice. 
5. Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp. Stir in the tofu or seitan. 
6. Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

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