When looking for a healthy and easy-to-prepare dinner, few things satisfy more than a vegetable stir-fry. In the "Taste for Living World Cookbook," former financier Mike Milken and chef Beth Ginsberg share their own unique recipe for this classic dish, a healthy and tasty stir-fry that will please vegetarians and meat eaters alike.



Ingredient Checklist


Instructions Checklist
  • In a small bowl, whisk together stock, soy sauce, cornstarch, mirin, and chile paste. Place 1/2 cup mixture in a small bowl. Add tofu, and let sit at room temperature for 30 minutes. Reserve remaining sauce. Fill a large bowl with ice water, and set aside.

  • Bring a large pot of water to a boil. If using baby bok choy, cut into quarters lengthwise; for regular bok choy cut into 1-inch dice. Cook for 2 minutes in boiling water. With a slotted spoon, transfer to ice water to cool. Remove from ice water, and set aside. In same pot, cook broccoli florets for 1 minute. Transfer to ice water to cool. Remove to bowl with bok choy. Set aside.

  • Drain tofu, reserving sauce. Spray a wok or large skillet with cooking spray, and heat over medium heat. Add carrots and mushrooms. Cook for 3 minutes, stirring frequently. Add tofu, bok choy, broccoli, water chestnuts, baby corn, and garlic. Cook for 1 to 2 minutes. Add reserved sauce, and cook, stirring until it thickens. Serve immediately.

Reviews (2)

27 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Rating: 4 stars
Excellent! We loved the ease of preparation....this is a good recipe for a novice cook. We substituted chic peas for the tofu and used the veggies we had on hand. Enjoyed it!
Rating: Unrated
Delicious!! The chili paste gives it a little kick. definitely a new favorite.