Episode 50: Vegetarian Stir-Fry (version 02)

Ingredients for sauce:

  • 1/2 cup soy sauce
  • 2 cups vegetable broth
  • 6 garlic cloves, choppes
  • Corn starch, to thicken sauce

Ingredients for stir-fry:

  • 1 package enoki mushrooms
  • 1 cup mushrooms, chopped
  • 1 cup carrots, shredded
  • 1 cup red bell peppers, chopped
  • 1 cup onions, chopped
  • 1 cup kale-spinach blend
  • 1 block tofu, chopped into small cubes

Special equipment:

  • Wok

Directions:

  • Pat tofu dry with paper towels and bake in oven at 375 degrees for 20 minutes
  • Set aside
  • Saute garlic in small pot with a little olive oil until garlic begins to brown
  • Add vegetable broth
  • Add soy sauce
  • Add tablespoonful of corn starch to thicken sauce up (add more or less until desired consistency)
  • Set aside
  • Add olive oil to the wok and set to high heat
  • Add the onions
  • When the onions begin to get tender, add the red bell peppers
  • When the bell peppers begin to get tender, add the mushrooms and enoki mushrooms
  • Add the carrots
  • Add the tofu
  • Add the stir-fry sauce
  • Add the kale-spinach blend
  • Serve with rice

Video: