Receta Veggie Stir Fry
Who says healthy food isn’t pretty? I think this stir fry is very colorful! For a quick and healthy dinner, try chopping up some veggies that are in your fridge, stir fry them and add some tofu or tempeh and you have a complete healthy dinner. Here is what I used in this dish – but feel free to use whatever vegetables you have in your fridge. This is definitely a make your own creation!
Be sure to make extra — it tastes better the next day!
Veggie Stir Fry
INGREDIENTS
- 1/2 tablespoon of olive oil
- 1/4 of a head of purple cabbage, shredded
- 2 carrots, peeled and julienne sliced
- 1 cup of broccoli flowerettes
- 4 or 5 sliced white mushrooms
- 1/2 medium onion sliced
- 2 cloves of garlic
- 1 to 2 tablespoons of low sodium tamari sauce (to taste)
- 1/2 to 1 teaspoon of sesame oil
- 1 tablespoon of sesame seeds (optional)
- 1/2 teaspoon of fresh ginger diced
- 1 package of tempeh or firm tofu -- cut into cubesINSTRUCTIONS
Heat oil in frying pan and add the cabbage and carrots -- cook until they begin to soften but still have some crunch to them (about 7 minutes) -- remove from pan
Add broccoli and cook for about 7 minutes and remove from pan
Add mushrooms, onion, garlic and ginger and cook until mushrooms and onions start to turn brown -- remove from pan
Add the tempeh (if you need more olive oil add enough to keep the tempeh from sticking) and cook until it begins to lightly brown
Add the vegetables back to pan once tempeh is browned, mix well
Stir in the tamari sauce, oil and sesame seeds
Serve over brown rice or quinoa
2.0
http://simpleandsavory.com/veggie-stir-fry/