Stimulating Stir-Fry


  • 1 Tbsp corn starch
  • 1 Tbsp low sodium soy sauce or tamari sauce
  • 1 Tbsp Sesame oil
  • ½ Cup Cold water
  • ¼ Cup Vegetable broth or 2 tsp refined coconut oil for sautéing
  • 2 garlic cloves, minced
  • 1Tbsp ginger, finely grated
  • 14 oz. package of firm or very firm tofu for vegetarians
  • 1 Cup carrots,
  • 1 Cup broccoli florets
  • ½ Cup mushrooms, sliced
  • 1 Cup bok choy, thinly chopped
  • ½ Cup Snow Peas
  • ¼ Cup bean sprouts
  • 2 green onions, cut into 2″ pieces
  • Optional: ¼ Cup shaved almonds


  1. In advance, prepare sauce. Mix corn starch, soy sauce, sesame oil, and water. Blend well and set aside.
  2. Heat the vegetable broth or water in a nonstick wok or large skillet over medium heat. If not using a nonstick wok (or if you are adding tofu or shrimp), you may have to use unrefined coconut oil for sautéing.
  3. Add ginger and garlic for about a minute.
  4. Add either tofu or shrimp and stir for about 1 minute.
  5. Add carrot and broccoli for about 1 minute.
  6. Add mushrooms and bok choy for an additional 2 minutes.
  7. Add snow peas, sprouts, and green onions last, for about 1 minute.
  8. Add sauce and mix into vegetables until thickened for about 10- 20 seconds.

Serve hot. You may choose to serve over brown rice or barley.

Recipe from “Change Your Brain, Change Your Body” Cookbook, by Dr. Daniel Amen.