We’re finally veering off French cuisine, and moving onto Oriental.  Vegetarians can use the tofu recipe, or if you’re not but adventurous, try it!  I go off and on a pescetarian (fish as my main protein source) diet, but I love chicken and enjoy trying other protein sources such as tofu.  I highly recommend it.  Although it is fried, the vegetables make up for the healthiness.


  • 1 lb chicken breast, sliced thinly in strips OR 1 lb tofu, cut into cubes
  • 1/4 cc (4 tbsp) oil
  • 2 tbsp fresh ginger, grated or sliced very thin
  • 1/2 c soy sauce, reduced sodium
  • 2 cloves garlic, put through garllic press
  • 3 carrots, peeled and cut in julienne strips
  • 2 bell peppers, sliced
  • 2 c snow peas
  • 1 1/2 c broccoli, cut into florets
  • 1 1/2 c bok choy (ribs and leaves), chopped
  • Boxed rice (brown or white (brown is better!))


  • Knife for cutting
  • 2 cutting boards (1 for meat, 1 for vegetables)
  • Wok
  • Non-stick fry pan
  • 5 bowls (1 for each vegetable)
  • Wooden spoon for stirring
  • Serving spoon


First, heat the 2 tbsp of oil in wok and saute 1 clove of garlic for about 30 seconds.  Then add the vegetables, 1 tbsp ginger and 1/4 c soy sauce and stir fry until crisp and tender.  Heat the additional 2 tbsp oil with 1 clove of garlic in a non-stick fry pan.  Stir fry the chicken or tofu, maybe even both, with 1 tbsp ginger and 1/4 cup soy sauce for about five minutes or until juices run clear.  Prepare rice as stated on the box.  Once the protein source is fried, combine the rest of the vegetables in the wok, and fry until brown, crisp, and tender.  Remove from wok and serve over rice.


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