What you'll be getting:

Veggie Stir-Fry

Per Serving

200 g veggies (carrots, broccolini, lacinato kale, onions, broccoli, bean sprouts )

125 g tofu (marinating in liquid aminos, avocado oil, nutritional yeast) 

1/4 c stir fry sauce (liquid aminos, sesame oil, avocado oil, garlic, ginger, homemade plum syrup, chilies, water) 

1 T avocado oil

1/4 c basmati rice

Equipment needed: non-stick saute pan or wok, pot of boiling water

Start boiling a pot of water, you don't have to measure as you will be cooking the rice the same way you would pasta. 

Once the water is boiling, add the rice. Set a timer for 12 minutes. 

 When there are 7 minutes remaining on the timer, start heating up the oil on high heat.

When the oil is hot, add the onions and carrots.

Cook for 1 minute, or until onions start to become translucent. 

Add the other veggies. 

Stir together the veggies and push to the edges of the pan.  

Add the tofu. Cook for one minute without stirring so the tofu gets a nice color on it. 

After a minute, mix everything together. Cook for the remaining time on the timer, you do not have to stir constantly.

When there is 1 minute remaining on the timer add the stir-fry sauce and remove from the heat. 

When the timer for the rice goes off, drain and plate. I like to let the rice sit in the colander for a minute or so to make sure any excess water is absorbed. 

Top with the veggies and enjoy. From start to finish this dinner takes just under 15 minutes. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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