123 Stir-fry

Serves: 4

Your rating: None (4 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This easy stir-fry cooks very fast, so have everything prepared before you start. For the vegetables, shop seasonally and buy what's fresh and appeals to you.



Heat oil over high heat in a wok or sauté pan. Add hard vegetables. Toss and stir-fry until they begin to soften. (Add a few tablespoons water if they need help softening.)

Add softer veggies and tofu cubes; stir-fry for 1 minute.

Add the leafy greens, Annie’s dressing and ginger. Stir-fry until the greens wilt. Remove from heat. Stir in the toasted sesame oil, add sea salt to taste. Serve over rice.


Note: Choose a colorful selection of vegetables. Here are some options: Onion, leek, mushroom, sweet pepper, squash, rutabaga, carrot, yam, snap peas, cucumber, celery, spinach, chard, bok choy. Peel if needed, and cut into thin slices or large matchstick pieces; tear greens. Separate the veggies by how long they take to cook: 1) hard vegetables like carrots, yams, winter squash and chard stems 2) softer veggies like peppers, onions, celery or snap peas, and 3) leafy greens.

Recipe by Roxanne Winship

Source: PCC Natural Markets April 2008

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More about: tofu, vegetables


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