I served this great stir fry over rice noodles or jasmine rice. Take your pick. I got the "light" soy sauce at the Asian Market on Beretania Street.

Sauce Ingredients:

1 TBS Mirin

3 TBS light soy sauce

1 tsp light miso

1/2 tsp chili paste (to taste)

1 tsp minced ginger

1 tsp minced garlic

Combine in a small bowl and set aside

Stir-fry Ingredients:

2 TBS peanut oil

1/2 red onion, sliced

1/2 package White Wave Stir Fry Strips

1 carrot sliced julienne

about 2 cups sliced Bok Choy

about 2 cups sliced Won Bok (Chinese cabbage)

1 cup broccoli florets (blanched ahead of time in boiling water)

1/2 cup veggie chicken broth

2 TBS corn starch in 2 TBS cold water

Instructions: Heat oil in wok or large non stick pan. Add onion, and White Wave strips, stir fry about a minute or two. Add onion, add bok choy and Chinese cabbage and continue to stir fry.

Add broccoli. Add sauce. Mix well.

Add veggie broth, bring to a boil. Add corn starch and water a teaspoon at a time to thicken the sauce.

Serve over rice or cooked rice noodles.