Instructions: Heat oil in wok or large skillet over medium-high heat until hot. Add onion, pepper, carrots, cabbage and tofu; stir-fry until crisp-tender.

To prepare Black Bean Sauce, combine bean dip and water in small bowl; mix well. Stir in remaining Black Bean Sauce ingredients; pour over stir-fried vegetables. Stir-fry over high heat 2 minutes more. Reduce heat to low; cook 2 to 4 minutes more or until heated through, stirring often.

Serve over hot rice. Garnish with chives and radishes, if desired.

This recipe yields 6 servings.

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