Vegetable Stir Fry

Ingredients:

1 block Firm Tofu OR Chickpeas (Modification: Chicken or Shrimp)

1/4 cup Olive Oil

1/2 cup Onion, diced

2-3 large Cloves Garlic, minced

1 cup Broccoli, diced

1 Bell Pepper (color of your choice), diced

8-10 Baby Carrots, diced

1 cup Cabbage, shredded

4-5 Mushrooms, diced

1 cup Brown Rice OR Rice Noodles

Add: Soy sauce, Ginger, Szechuan Sauce and your favorite stir fry sauce (I use Teriyaki stir fry sauce). 

Press Tofu between two plates to drain some of the liquid (if using). Meanwhile, heat the Olive Oil in a large wok (Stainless wok brings out more iron in the food). Dice into small square pieces. Cook in the Olive Oil until browned. Cook the brown rice or noodles per the package instructions. Once tofu is browned, remove from wok and cook the vegetables until softened. Add the Tofu back in and add the Soy Sauce, Ginger and other desired sauces. Serve over Brown Rice or Noodles.