Ingredients:
- 1 Tbsp olive oil
- 450 g extra-firm tofu, cut into 1-cm cubes OR 2 breasts of cooked chicken cut into cubes
- 2 cups cauliflower, cut into bite size pieces
- 2 cups broccoli, cut into bite size pieces
- 4 medium carrots, sliced
- 1/2 cup vegetable stock
- 1/4 lb. snow peas
- 1 tsp. garlic, finely chopped
- 2 Tbsp. ginger root, grated
- 4 cups red or green cabbage, chopped (you can use coleslaw mix found in the salad aisle of most grocery stores)
- 1 Tbsp Bragg’s soy sauce or wheat free Tamari (or to taste)
Instructions:
- In a wok, over medium-high heat, heat oil and add cauliflower, broccoli, and carrots. Stir-fry for 3 minutes.
- Add in the vegetable stock, cover and steam for 2 minutes.
- Add the snow peas and tofu or chicken and stir well and cook for another minute.
- Add the garlic, ginger root and cabbage, cook until tender but crisp.
- Stir in soy sauce and serve alone or on whole grains.
Fresh vegetables are so important and this recipe allows you to get tons.
Category: “Good health” recipes