Asian Stir Fry

1 tsp (5 ml) ginger (ground)

1 1/2 Tbsp (22,5 ml) low-sodium soy sauce

1/2 C (125 ml) 100% orange juice

12 oz (340 g) extra-firm tofu or cooked chicken, cubed

2 Tbsp (30 ml) sesame oil

2 C (500 ml) fresh or frozen broccoli florets

1 C (250 ml) baby carrots

2 C (500 ml) fresh or frozen snow peas

1 medium bell pepper, sliced

4 C (1 L) cooked brown rice

Sesame seeds — optional

Mix together first 5 ingredients.

Cook tofu with oil in an Epicure Wok & Glass Lid over medium heat until golden brown.

Set aside. Pour sauce into wok.

Add broccoli and carrots and cook until tender-crisp. Add tofu, peas and pepper. Heat and toss.

"He that takes medicine and neglects diet, wastes the skills of the physician." (Chinese proverb)