INGREDIENTS
4
Baby bok choy
1 cup
Carrots
1 tbsp
Ginger
1
Jalapeno
1
Onion
1
Red bell pepper
1/2
Savoy cabbage
1
Sweet potato, large
14 oz
Tomatoes, canned
1
Zucchini
8 oz
Tofu, extra firm
2 1/2 qt
Water or vegetable broth
1/2 cup
Soy sauce
2 tsp
Black pepper, ground
1/4 cup
Cornstarch
2 tsp
Salt
3 tbsp
Olive oil
1/3 cup
Rice vinegar
2 tsp
Sesame oil
1/2 cup
Water