Stir Fried Asian Greens

The recipe also works great with the Asian Braising Mix or Bok Choy.  Serve with wild or brown rice and your favorite asian soup (Miso, Egg Drop or Hot & Sour).  

3/4 cup vegetable broth
2 Tbsp oyster sauce
2 Tbsp soy sauce
 1/4 cup Chinese rice wine
1 Tbsp cornstarch + 2 Tbsp cold water
1/2 medium onion, chopped
4 cloves garlic, minced or pressed
1 large carrot, sliced
1-2 Tablespoons chili garlic sauce
1/2 bell pepper, chopped
2 Tablespoons vegetable oil 
1 lb medium or firm tofu, chopped
1/2 bunch vitamin greens (substitute 2 cups Asian Braising Mix or 2 small Bok Choys)
3-4 green onions, sliced thinly on the diagonal (use chopped Garlic Chives for extra flavor)

1. Whisk together the vegetable broth, oyster sauce, soy sauce and Chinese rice wine in small bowl; set aside. Whisk together the cornstarch and cold water in a small bowl or cup; set aside.
2. Chop the tofu and prepare all the vegetables by peeling (if necessary) and chopping.  
3. Heat a wok over medium high heat, then add the vegetable oil. When it’s hot, add the onions and garlic and stir-fry for two minutes.  
4. Add the carrots and chili garlic sauce (to taste) and stir-fry for another two minutes.  Next, add the bell pepper and cook for an additional two minutes.  Finally, add the tofu and vitamin greens.  
5. Add the broth mixture. Bring to a boil, then stir in the cornstarch mixture and cook until thickened. Top with the sliced scallions.

*Adapted from