Szechuan Vegetable Stir-Fry

From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups water
• 2⁄3 cup  jasmine rice or 2⁄3 cup  other aromatic rice
• 1⁄4 cup hoisin sauce
• 2  tablespoons sherry wine
• 2  tablespoons honey
• 1⁄4 teaspoon crushed red pepper flakes
• 2  teaspoons  dark sesame oil
• 1⁄3 cup  sliced scallion
• 3  garlic cloves, 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 (8 ounce) can sliced water chestnuts, drained
• 1  lb firm tofu, cut into 2-inch squares
• 2  teaspoons cornstarch, blended with
• 1  tablespoon water

Directions

1. In medium covered saucepan, bring water to a boil. Add rice, reduce heat and simmer until all of water is absorbed and rice is tender, about 20 minutes.
2. Meanwhile, in small bowl, stir together hoisin sauce, sherry, honey, red pepper flakes, and 1/2 cup water; set aside.
3. In large nonstick skillet, heat sesame oil over medium heat. Add scallions, garlic and ginger, and cook until softened, about 2 minutes. Stir in bell pepper and carrots, and saute until vegetables are crisp-tender, about 2 minutes.
4. Add snow peas, baby corn and water chestnuts, and cook, stirring frequently, until snow peas are crisp-tender, about 2 minutes.
5. Add hoisin mixture and tofu, bring to a boil and cook until tofu is hot, about 1 minute. Stir in cornstarch mixture, bring to a boil and boil until sauce is lightly thickened, about 1 minute. Serve stir-fry on top of jasmine rice.