Szechuan Stir-Fried Vegetables

Serve this vegetable stir-fry fry with rice. Try jasmine rice-a variety frequently used in Thai and other Asian cuisines-for its wonderfully delicate fragrance and firm texture.

1/4 cup hoisin sauce
2 tablespoons dry sherry
2 tablespoons honey
1/4 teaspoon crushed red pepper flakes
1/2 cup water
2 teaspoons dark sesame oil
1/3 cup sliced scallions
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1 large red bell pepper, diced
2 large carrots, shredded
6 ounces snow peas, sliced on the diagonal
1 cup canned baby corn, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 pound extra-firm low-fat silken tofu, cut into 1-inch cubes
2 teaspoons cornstarch blended with 1 tablespoon water

1 In a small bowl, stir together the hoisin sauce, sherry, honey, red pepper flakes, and water. Set aside.
2 In a large nonstick skillet, heat the sesame oil over medium heat. Add the scallions, garlic, and ginger, and cook until softened, about 2 minutes. Stir in the bell pepper and carrots, and sauté until the vegetables are crisp-tender, about 2 minutes.
3 Add the snow peas, baby corn, and water chestnuts, and cook, stirring frequently, until the snow peas are crisp-tender, about 2 minutes.
4 Add the hoisin mixture and tofu, bring to a boil, and cook until the tofu is hot, about 1 minute. Stir in the cornstarch mixture, bring to a boil, and boil until sauce is slightly thickened, about 1 minute. Makes 4 servings

Makes Makes 4 servings servings.
Per serving: 223 calories, 5.3g total fat (0.8g saturated), 0mg cholesterol, 4g dietary fiber, 34g carbohydrate, 11g protein, 347mg sodium.