Vegetable, Bean Sprout & Tofu Stir-Fry

Note from Cheri: This recipe is reprinted with permission from Natural Alternatives to HRT Cookbook by Marilyn Glenville, Celestial Arts publishers, 2000. Click here for more information about this wonderful book that can help women naturally avoid symptoms of menopause, as well as more sample recipes.

about 2 tablespoons olive oil 6 green onions, cut across at an angle into 1 inch lengths 1-2 red chiles 10 oz. tofu, cut into small bite-sized cubes 2 sweet peppers (preferably red and yellow) deseeded and cut into strips 3 1/2 oz. sugar snap peas 3 1/2 oz. baby sweet corn, halved 3 1/2 oz. broccoli, separated into bite-sized pieces 3 1/2 oz. cherry tomatoes 3 oz. chesnut mushrooms, halved 3 1/2 oz. bok choy, choy sum or other Chinese leaves, torn into large pieces 7 oz. bean sprouts soy sauce to taste small splash of sesame oil

Serves 4 Heat the oil in a large wok until quite hot and then add the green onion and chiles. Stir-fry until wilted and aromatic, about 2-3 minutes. Remove with a slotted spoon and keep warm in a bowl. Add the tofu and stir-fry until well colored. Again, remove from the wok with a slotted spoon and keep warm in a bowl. Add the peppers, peas, sweet corn and broccoli and stir-fry for 2-3 minutes, then add the tomatoes and mushrooms and stir-fry for 2 more minutes. Remove and keep warm in a bowl. Add the Chinese leaves to the wok and stir-fry until wilted. Now return all the other items from the bowl to the wok, together with the bean sprouts. Turn over a moderate heat for a minute or so, seasoning to taste with soy sauce and sesame oil, until all is warmed through. Serve at once.