Five Vegetable Ginger Stir Fry

• 1 tablespoon fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons raw tahini
• 1/4 teaspoon hot pepper flakes
• 1/4 cup pineapple juice
• 2 tablespoons rice vinegar
• 2 teaspoons reduced sodium soy sauce
• 1/4 cup water
• 8 ounces tofu cut into 1 inch cubes or 1 chicken breast, cut into strips
• 5 cups broccoli florets (chopped in small pieces)
• 2 cups chopped bok choy
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 4 cups shredded cabbage
• 3/4 cup plus 3 tablespoons water,divided
• 2 teaspoons corn starch
• 4 green onions, chopped
• 2 tablespoons sesame seeds, toasted

1. In a small bowl, combine ginger, garlic, tahini, hot pepper flakes, pineapple juice, vinegar, soy sauce,and water. Set aside.
2. Rub a large wok with oil and stir-fry tofu (or chicken) until slightly browned. Remove and keep warm.
3. Heat 3/4 cup of water in a large wok, add broccoli, bok choy, zucchini, red pepper and cabbage. Cover and cook over medium/high heat until crisp tender, stirring occasionally, about 10 minutes.
4. Return tofu (or chicken) to wok and add sauce mixture. Stir fry uncovered, for about 2 minutes until heated through. Combine cornstarch and 3 tablespoons water and stir into wok. Cook for a few minutes, until thickened. Additional water may be added to adjust consistency.
5. Top with green onions and sesame seeds.
6. May be served over a mixture of brown and wild rice.

fresh ginger, garlic, tahini, hot pepper, pineapple juice, rice vinegar, soy sauce, water, chicken, broccoli florets, bok choy, zucchini, red bell pepper, cabbage, water, corn starch, green onions, sesame seeds

Taken from www.epicurious.com/recipes/member/views/five-vegetable-ginger-stir-fry-50169036 (may not work)