Yield: 4 servings

3 tb Tamari 3/4 c Cauliflower, chopped 1 ts Brown rice syrup 3/4 c Broccoli, chopped 1/4 ts Black pepper 1/4 c Mushrooms, sliced 2 tb Vegetable oil 1/4 c Sugar peas 2 sm Onions, sliced 1/4 c Bean sprouts 2 ea Garlic cloves, minced 1 c Firm tofu, cubed 1/4 c Carrots, chopped Jasmine rice
1/4 c Bell peppers, chopped

Mix tamari, syrup & pepper & set aside. In a wok, heat oil over high heat for 1 minute. Stir-fry onions & garlic for 2 minutes. Add carrots, bell pepper & cauliflower. Stir-fry for 1 to 2 minutes. Add a little water if necessary to prevent sticking.

Add broccoli & mushrooms & stir-fry for 1 minute. Add peas, sprouts & tofu & stir-fry for 1 minute. Stir in tamari mixture. Reduce heat to medium & cook for another 2 minutes. The vegetables should be tender crisp. Serve hot, over rice.

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