Sweet and Sour Stir Fry

The other day, I came across a great post on The Kitchn with recipes for several stir fry sauces. Replacing chicken broth with vegetable broth and adding a tablespoon of cornstarch, I made their sweet and sour recipe for this stir fry that also included:

8 ounces tofu, cut into small pieces
1 carrot, sliced thinly cross-wise
2 celery stalks, sliced thinly cross-wise
1 medium onion, sliced, sliced
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
3 small heads heads bok choy
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
grapeseed oil

Stir fry the vegetables in batches in a hot, oiled wok until all is cooked.

Sweet & Sour Sauce
1/4 cup vegetable broth
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1/2 teaspoon hot red pepper flakes
1 tablespoon cornstarch

Whisk all ingredients together and heat in a wok until well combined and the sugar has melted. Toss the cooked vegetables in the sauce until coated.

If I use this many vegetables again, I'll double the sauce recipe. But overall, I really enjoyed the light, slightly spicy sauce. For more information on stir frying, check out another of The Kitchn's posts.