Thursday, August 14, 2014

Vegan Journey Continues Week 3 Day 4 - Thursday August 14, 2014

Last night I made another stir fry, and I think I'm getting better at it...


serves 3

2 cups kale, roughly chopped
2 cups bok choy, thinly sliced
1/2 bunch scallions, chopped
1 onion, sliced
2 cloves garlic, finely chopped
1" ginger, finely chopped
2T canola oil (or peanut, or olive)
1T mirin (sweet Asian wine)
1T low sodium soy sauce
1 cup baby bella mushrooms, sliced
1 bell pepper, seeded, sliced and halved
1 cup mung bean sprouts
1 pound (block) firm tofu, drained and cubed

3 cups brown rice, cooked

Sesame seeds for topping (optional) toasted (optional)

Prepare tofu by draining, cubing, and marinating in low sodium soy sauce.
Heat oil, add garlic and ginger to season oil, then onion, then other vegetables and mirin, then toss in tofu cubes with soy sauce to warm.  Serve over steaming hot brown rice.  Top with toasted sesame seeds.

This has benefits of heart health and helping the body defend against cancer.

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