It's all about the sauce

We did a stir fry to serve with the noodles below. I really think you could use just about any vegetables you wanted, because it really is all about the sauce.
The secret:
1/2 cup water
4 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in 2 tablespoons water

The original recipe called for:
1 carrot peeled and sliced
1 green pepper cut into strips
1 cup baby corn drained
1 small head book choy chopped
2 cups fresh mushrooms sliced
1 1/4 cups bean sprouts
1 cup bamboo shoots
2 medium green onions thinly sliced
1/2 medium onion sliced
2 cloves minced garlic
1 tablespoon fresh ginger root finely chopped
16 ounces tofu cubed

The directions:
Heat 1 tablespoons of oil in a wok (I used sesame oil) until hot. Add olgarlic and ginger stirring for one minutes. Add tofu and cook until browned.

Add carrots, bell pepper, and baby corn cooking for two minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots and stir for two minutes. Add sauce and serve.

Sauce:
In a small pan combine water, rice vinegar, honey and soy sauce. Bring to a simmer. Cook for two minutes then stir in cornstarch mixture. Simmer until sauce thickens. We found that we needed to add a little extra cornstarch to get the sauce to thicken.

When we made this we added chicken that had been cut into bite size pieces and sauteed in some sesame oil. The next time we do this I think we'll stick with fresh veggies. Maybe we'll throw in some squash and zuchinni. We used canned bean sprouts, but we'll try to find fresh next time. As I said in the beginning, use any veggies....the secret is in the sauce!

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