Veggie Stir-Fry - The Hearty Vegetable
Use your favorite combinations of vegetables. Just follow the basic principles outlined in the recipe: cook the vegetables that will cook at similar rates at the same time, and don’t overcrowd your wok.
For a delicious alternative, omit tofu and serve the stir-fry topped with a fried egg.
-1 bunch broccoli, cut into 1-2 inch pieces
-2 large carrots, sliced
-1 yellow onion, cut in half “pole to pole” and then sliced into half moon wedges
-1 package extra firm tofu, patted dry and sliced into 1-2 inch triangles
-1 tsp Crushed red pepper flakes (optional)
-3-4 Tbs canola or coconut oil
-Coarse sea salt or table salt
-1 Tbs water
-1 Tbs flax seed (optional)
-1 cup white or brown rice
For the sauce:
-2 Tbs soy sauce
-1 tsp sesame oil (optional)
-2 cloves garlic, minced
-2 stalks green onion, sliced, white and green parts separated (optional)
-Cook the rice according to package directions.
-Coat wok with about 1 ½ Tbs coconut oil and heat over medium high.
-Carefully arrange the tofu triangles in an even layer in the wok using tongs or a large spoon. Sprinkle with a large pinch of salt and the crushed red pepper flakes (if using). Cook until golden brown on one side, about 3-5 minutes.
-Carefully flip the tofu and brown the other side, cooking about 3 minutes more.
-Set tofu aside on a plate lined with paper towel.
-Heat 1 Tbs coconut oil in the wok over medium high.
-Add the broccoli, 1 Tbs water and cover.
-Stir occasionally until the broccoli is firm but tender and bright green, about 3 minutes. Set aside broccoli in a large bowl.
-Heat the remaining ½ Tbs coconut oil in the wok over medium high.
-Add the onion and carrot. Cook, stirring occasionally until the carrots and onion start to brown, about 2-3 minutes.
-Meanwhile, in a small cup, combine the soy sauce, garlic, sesame oil and the white parts of the green onion (if using).
-Clear a space in the center of the wok and add the sauce
-Stir the sauce constantly until the garlic is tender, about 30 seconds
-Toss the sauce with the onion and carrot mixture.
-Add the reserved tofu and broccoli and toss until coated with the sauce. Cook until heated through.
-Serve over rice. Garnish with the reserved green sections of the green onion and flax seed (if using).
-Serve with additional soy sauce and a hot sauce like Sriracha.