Cải Tươi Xào Chao
(Vegetables Sautéed in Bean Curd Sauce)
2 servings

4 bok choy stalks (use only the white stalk)
6 asparagus spears
10 mushroom caps
1 medium carrot
4 oz of broccoli
4 oz of snow peas
6 oz of fried tofu

Wash all the vegetables and slice with an angle cut. Steam all ingredients until color brightens.

Add 12 oz of Anh’s Bean Curd sauce to a stir-fry pan. Heat pan to medium temperature. Add steamed vegetables to the pan and bring it to high heat. Sautée quickly and serve with rice.