Veggie Peanut Stir Fry

2 cups cooked rice
4 T. peanut oil
1 cup julienned carrots
2 cups chopped broccoli
1 cup sliced red pepper
4 scallions, sliced in 1 inch pieces
1/2 cup raw, unsalted carrots
1 pound extra firm tofu, cut in 1 inch cubes
2 T. soy sauce
2T. hoisin sauce
2 T. rice vinegar
1/8 t. red pepper flakes
1 T. sesame oil
1/2 cup chicken broth
1 T. cornstarch

Prepare rice. Cut all vegetables and tofu. Mix tofu, soy sauce, hoisin, vinegar, red pepper flakes, oil, chicken broth, and cornstarch together in a bowl. Heat a nonstick wok on high heat, add oil. Add carrots and broccoli, cook for 2 minutes. Add red pepper, scallions, and peanuts, cook for another minute. Turn heat to medium and add rest of ingredients. Stir gently until sauce thickens.
Serve stir fry over rice.
Serves 3-4 people.

Amy Brnger

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