Stimulating Stir Fry Vegetables
- ¼ cup soy sauce
- ¼ cup lemon juice
- 1 – 2 tsp grated fresh ginger root
- ½ pack tofu (100 – 150g)
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 3 carrots, cut into 2-inch strips
- 1 medium onion, sliced
- 1 green pepper, sliced
- 1 cup snow peas
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 2 cups cooked whole rice
Mix together the soy sauce, lemon juice and ginger for a marinade for the tofu.
Cut the tofu into 1/2-inch chunks and place in the marinade. Let it marinate for 45 minutes. Drain the tofu, saving the marinade. Heat a large pan and add the cauliflower, broccoli, carrots, onion, green pepper and tofu. Stir frequently, cooking evenly. Add the snow peas, mushrooms and green onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, topped with the marinade.
Before cooking the vegetables finely chop or grate thickly 5 cloves garlic and an equal amount of peeled fresh ginger and keep them separated. In a small pan fry the garlic and ginger separately till brown and store in a bowl together. Put 1 tablespoon of date paste in the pan and cook till for a minute. Add the fried ginger – garlic, mix and remove from the fire. Sprinkle this mixture over the rice and veggies.
Roasted sesame seeds or roasted black sesame seeds can also be used as a topping.
Stir fry only Chinese greens and spinach and top instead of all the vegetables in the recipe or just some different kinds of mushrooms, and then use the ginger and garlic toppings or the sesame seeds topping or both.