This stir fry vegetables dish is fairly quick to make. I use a wok for cooking this dish.
You can use any vegetables that are in season. It is early March so I’m using what I bought at the farmer’s market this week.
Serves 4
Ingredients
- 3 cloves garlic
- small piece of ginger, about 2 tablespoons grated
- 2 carrots
- 2 leeks
- 1 medium zucchini
- ½ bunch chard
- 6 brown mushrooms
- ½ head cauliflower
- ½ bunch broccoli
- 6 leaves kale, remove stems
- 8 ounces firm tofu
- tamari soy sauce
- 3 to 4 tablespoons vegetable broth or water
- cooking spray
- cooked brown rice, about 2 cups
Directions
- Start by pressing the garlic and grating the ginger. Set them aside.
- Next wash and slice vegetables about ¼ inch thin and keep them separated. If you use a vegetable like chard, separate the stems from the leaves. Also keep broccoli tops from stem pieces.
- Slice tofu into ½ thick bite-sized strips. Set aside
- Spray wok with canola cooking spray. Turn heat to high, and wait about 2 minutes. Stir in garlic, ginger and leeks, stirring so that it doesn’t stick or burn.
- Now add the carrots and continue to cook on high, adding about 1 or 2 tablespoons of vegetable stock or water. Cook 2 minutes.
- Add broccoli stems and chard stems. Stir and cook one more minute.
- Add the cauliflower, broccoli tops, zucchini and mushrooms. Cover and cook about 2 minutes more, until vegetables are still crunchy but almost cooked.
- Remove lid, add the greens and 2 tablespoons tamari and stir about one minute more.
- Remove vegetables from the wok to a serving dish.
- Spray empty, hot wok with additional canola oil. Add the tofu and 2 more tablespoons tamari and stir until tofu is hot, about 2 minutes. Add the tofu to the vegetables.
- Serve immediately over brown rice.
