Chinese Stir Fry

• 1 cup brown rice, cooked
• 1 tablespoon sesame oil
• 2 cups shiitake mushrooms, stems removed and sliced
• 1 cup carrots, shredded
• 1/2 cup onion, chopped
• 1/2 cup green peppers, cut in strips
• 1/2 cup red peppers, cut in strips
• 4 cloves garlic, crushed
• 1 teaspoon ginger root, grated
• 1 tablespoon cornstarch
• 2 teaspoons date sugar
• 1 tablespoon Dr. Fuhrman's VegiZest
• 1 cup vegetable broth or water
• 2 cups extra firm tofu, cubed
• 2 cups bean sprouts
• 1 cup water chestnuts

1. Cook rice according to package directions.
2. In a large non-stick skillet add the oil and stir fry the mushrooms, carrots, onions, peppers, garlic and ginger root until tender. In separate bowl mix the cornstarch, sugar, VegiZest and vegetable broth and add to the stir fry with the tofu, bean sprouts & water chestnuts and cook until thickened about 4 more minutes. Serve over the brown rice.

brown rice, sesame oil, shiitake mushrooms, carrots, onion, green peppers, red peppers, garlic, ginger root, cornstarch, sugar, dr, vegetable broth, extra firm, bean sprouts, water chestnuts

Taken from www.epicurious.com/recipes/member/views/chinese-stir-fry-50168850 (may not work)