Rainbow Vegetables in a Bowl | American Pistachio Growers

Ingredients

• 2 tbsp cooking oil
• 2 tsp minced garlic
• 2 tsp minced ginger
• 1/4 cup each diced: carrots, asparagus, celery, red and yellow bell peppers, water chestnuts
• 1/2 cup diced five-spiced pressed tofu
• 1/4 cup vegetable broth
• 1 tbsp fermented bean curd, mashed
• 1/2 tsp sugar
• 1/2 cup whole California pistachios
• 1 tsp cornstarch dissolved in 2 tsp water (slurry)