Szechwan Vegetables With Spicy Almond Sauce Recipe

• 1/2 c. grated or possibly sliced carrots
• 1 pound tofu, cut into small chunks
• 2 green onions, cut into slivers
• 2 tbsp. grated fresh ginger (peeled)
• 2 tbsp. white wine or possibly sherry, optional
• 1/2 teaspoon honey
• 2 tbsp. water
• 1 tbsp. safflower oil

1. Heat the oil in wok or possibly skillet till sizzling warm (drop a small piece of onion in to test).
2. Stir in ginger and carrots.
3. Stir fry over medium high heat till crisp tender.
4. Add in wine, water and tofu.
5. Cover and let steam three min.
6. Add in honey and green onion slivers.
7. Turn off heat.
8. Let sit one minute, covered.
9. Stir in the following almond sauce.
10. Serves 4.

carrots, chunks, green onions, ginger, white wine, honey, water, safflower oil

Taken from cookeatshare.com/recipes/szechwan-vegetables-with-spicy-almond-sauce-12550 (may not work)