QUICK HEALTHY WEEKNIGHT STIR FRY

QUICK HEALTHY WEEKNIGHT STIR Vegetable Stir FryFRY

 

 

1 pkg                   Firm Tofu (non-GMO)

To Taste              Powdered Ginger; generous coating

To Taste              Dried Thyme; generous coating

To Taste              Bragg’ s; liberal dousing (or Soy Sauce)

To Taste              Vegetable Broth; liberal dousing

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1 Lrg bag            Frozen Mixed Asian or Stir Fry Vegetables

1 can                   Bamboo Chutes or Baby Corn

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1 head                 Bok Choi – chopped

Swirl                   of Olive Oil or Chili Oil

 

 

  1. Remove the top of the tofu packaging and drain, squeezing out excess liquid.
  2. Cut every half inch in both directions. (This step through step 4 can be done in the packaging in which the tofu came.)
  3. Sprinkle liberally with the thyme & ginger.
  4. Pour Bragg’s & broth over the top. Then set aside.
  5. Remove mixed veggies from the freezer; open bamboo chutes; set aside.
  6. Chop bok choi.
  7. Heat a wok or wok-pan; swirl oil; stir-fry all ingredients until hot.

 

 

NOTE: On a weekend, especially in the summer, I will use all fresh ingredients – including ginger & thyme. You can choose any 3 – 5 veggies that are in season. Get creative and add onions & mushrooms as well.