Vegetarian Moo Goo Gai Pan

INGREDIENTS

2 Tbsp extra virgin olive oil
1/4 lb sliced fresh mushrooms
1/4 lb snow peas
1 (8 oz) can sliced water chestnuts, drained
1/4 pound sliced baby bok choy
Sea salt and pepper to taste
1 tsp minced garlic
1 tsp minced fresh ginger
1 tsp white wine
1/4 tsp sugar
1/4 cup vegetable broth
1 Tbsp cornstarch
2 Tbsp water
3/4 cup cubed extra firm tofu

DIRECTIONS

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Stir in the mushrooms, snow peas, water chestnuts, and bok choy; season to taste with salt and pepper. Cook and stir until the vegetables are just tender, about 5 minutes. Remove the vegetables from the wok and wipe the wok clean.

Heat the remaining 1 tablespoon of vegetable oil in the wok. Stir in the garlic and ginger; cook a few seconds until the garlic begins to turn golden brown. Add the wine, sugar, and vegetable broth; bring to a boil. Dissolve the cornstarch in the water and stir into the simmering sauce. Once the sauce returns to a simmer, stir until thick and clear, about 30 seconds. Return the vegetables to the wok, add the tofu, and toss until hot and coated with the sauce.