Serves 8

One of the great things about Asian cooking is that you can go wild with substitutions and omissions. Don't like tofu? Leave it out. Is your garden being overrun with Swiss chard? Throw it in. There are no rules.

Vegetarian Stir-Fry

1-2 tablespoons vegetable oil

2 cups bite-sized tofu pieces

2 tablespoons minced garlic

2 tablespoons grated ginger

4 tablespoons seeded and sliced Thai chilies

4 tablespoons soy sauce

2 tablespoons dark sweet soy sauce

1 small onion, sliced

¼ cup snow peas

¼ cup thinly sliced celery

¼ cup water chestnuts

¼ cup bite-sized pieces bell pepper

¼ cup sliced mushrooms

¼ cup cauliflower florets

¼ cup broccoli florets

¼ cup asparagus tips

1 tablespoon cornstarch, dissolved in a little water

¼ cup bean sprouts

Rice, cooked according to package directions

  1. Heat 1 tablespoon of oil in a large skillet or wok over medium-heat. Add the tofu and sauté until golden brown. Transfer paper towels to drain.
  2. Add additional oil to the skillet if necessary, and stir-fry the ginger, and chilies to release their fragrance, about 2 to Stir in the soy sauces and increase the heat to high.
  3. Add the reserved tofu and all the vegetables except the bean stir-fry for 1 minute.
  4. Add the cornstarch mixture and stir-fry for another minute or until the vegetables are just cooked through and the sauce has thickened slightly.
  5. Add the bean sprouts, stirring briefly to warm them.
  6. Serve over rice.