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 TBS sesame oil

1/4 cup veggie broth or white wine

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

chili paste to taste

a pinch of salt

1 cup "chicken" tofu chunks from Down To Earth deli

3/4 cup asparagus piece (about 6 asparagus stalks)

1/2 small Maui onion, chopped

3/4 julienne carrot

3/4 cup julienne zucchini

3/4 cup cauliflower blanched or steamed to precook

sliced green onion for garnish

sliced lime wedges for garnish

Instructions:

1. Heat the sesame oil in a large wok or non stick pan.
2. Add the asparagus, carrot and onion and stir fry over high heat for about 3 minutes.
3. Add a splash of liquid- veggie broth or white wine to "steam" the vegetables slightly.
4. Continue stir frying, adding the zucchini, cauliflower, and tofu "chicken." Add a pinch of salt.
5. Add 3/4 TBS 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.)
6. Add cooked rice and mix well. Salt to taste. Garnish with green onions and squeeze some lime juice over the finished dish.