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.

Ingredients

Preparation

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.

Notes

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

Learn more about our recipes. View guidelines »

More about: tofu, vegetables

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