"I have made this because I am half Chinese, so I wanted to make a stir-fry,” says Iris. “We have a family garden, so I appreciate fresh vegetables. My recipe is lactose-free because I am lactose-free. This is one of my favorite dishes!" - Iris Hsiang, age 10, Vermont

Makes 4 servings

Ingredients:

For the Sauce:

• ¼ cup scallions chopped fine
• 2 tablespoons low-sodium soy sauce
• 2 minced garlic cloves
• 1 teaspoon peeled grated ginger
• 1 tablespoon sesame oil
• ½ teaspoon honey
• Juice of ½ an orange

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 2 cups sliced broccoli
• 1 block of firm tofu, drained and chopped
• 2 cups chopped watercress
• 2 cups sliced baby bok choy
• Garnish: Brown rice, sliced orange

Preparation: 

1. Make the Sauce: In a medium bowl, combine all the ingredients and mix well.
2. Make the Stir-Fry: In a large sauté pan or wok over moderately high heat, warm the oil. Add broccoli and cook for 2 minutes, then add the tofu, watercress, and bok choy and cook for 2 minutes more. Add the sauce and cook down until sauce is reduced by half, about 2 minutes more. Serve with brown rice and orange slices.

254 calories; 18g fat: 13g carbohydrates; 16g protein

More information about the Kids' State Dinner:

• Check out the other winning 2014 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.