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Ingredients

Serves 8

• 1/2 cup Homemade Vegetable Stock, or canned low-sodium vegetable broth
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon mirin
• 1 teaspoon Chinese chile paste
• 8 ounces firm tofu, cut in 1/2-inch cubes
• 4 baby heads bok choy, or 1/2 head regular bok choy
• 12 ounces broccoli, florets
• 4 carrots, peeled and thinly sliced on the diagonal
• 8 ounces small shiitake or white mushrooms, stemmed and julienned
• 1 eight-ounce can sliced water chestnuts, drained
• 1 fourteen-ounce can baby corn, drained
• 2 cloves garlic, minced
• Cooked brown rice, for serving
• Nonstick cooking spray

Description

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

Martha Stewart