Ingredients:

  • 1 medium zucchini, sliced into thin half-moons
  • 1 bell pepper (red or yellow), sliced into thin strips
  • 1 cup snap peas, trimmed
  • 1 cup carrots, cut into thin matchsticks
  • 1 cup mushrooms, sliced
  • 2 cups baby bok choy, chopped
  • 1 pound (450g) firm tofu or chicken breast, cut into bite-sized pieces
  • 3 tablespoons soy sauce (low sodium recommended)
  • 1 tablespoon oyster sauce (or vegetarian oyster sauce)
  • 2 teaspoons cornstarch dissolved in 2 tablespoons water
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon sesame oil
  • 2 green onions, sliced for garnish
  • 1 tablespoon toasted sesame seeds

Instructions:

  1. Prepare all your ingredients before starting to cook. Slice the vegetables, chop the tofu or the chicken, and mince the garlic and ginger.
  2. If using chicken, marinate it with 1 tablespoon of soy sauce, garlic, and ginger for about 10 minutes. Tofu can be pressed for excess moisture, then cut and set aside.
  3. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add tofu or chicken pieces, and cook until golden brown.
  4. In the same skillet, add another tablespoon of sesame oil if needed. Add garlic and ginger, and sauté for about 30 seconds.
  5. Add carrots, cook for 2 minutes, then add zucchini, bell pepper, and snap peas. Stir-fry for another 2-3 minutes.
  6. When vegetables are slightly tender, add mushrooms and bok choy; stir-fry for an additional 2 minutes.
  7. Return the cooked tofu or chicken to the pan. Add the soy sauce and oyster sauce, stirring to coat.
  8. Add the cornstarch mixture and stir quickly to thicken the sauce. Cook for another minute.
  9. Remove from heat, garnish with green onions and toasted sesame seeds. Serve hot over steamed rice or noodles.