It is important to use Jasmine rice for this dish. I get it from the bulk food bins at Down To Earth for 79 cents a pound. I cook it on the stove top -- one part rice to 1 1/2 parts water, boil and simmer for 20 minutes. Then fluff with a fork and let cool.

Ingredients:

3 cups cooked cooled Jasmine rice

1 tbsp. sesame oil

1/4 cup veggie broth or white wine

3-4 tbsp. Lee Kum Kee Vegetarian Stir Fry Sauce (or Oyster Sauce)

Chili paste to taste

A pinch of salt

3/4 cup asparagus pieces (about 6 asparagus stalks -- chopped)

1/2 small Maui onion, chopped

3/4 cup julienne carrot (1/2 large carrot)

3/4 cup julienne zucchini (1/ 4 large zucchini)

2 stems of bok choy, chopped with leafy green part

3/4 cup "Chicken" style tofu, diced (I get this at Down To Earth deli)

Sliced green onion for garnish

Sliced lime wedges for garnish

Steps:

• Heat the sesame oil in a large wok or non stick pan.
• Add the asparagus, carrot and onion and stir fry over high heat for about 3 minutes. Add a splash of liquid -- veggie broth or white wine to "steam" the vegetables slightly.
• Continue stir frying, adding the zucchini, bok choy, and tofu "chicken." Add a pinch of salt.
• Add 3-4 tbsp. of vegetarian oyster stir fry sauce, mix with vegetables. Add chili paste to taste (I like it spicy so I add a good teaspoon or more -- but be careful it is hot).
• Add cooked rice and mix well. Salt to taste. Garnish with green onions and squeeze some lime juice over the finished dish.