| 11 | 25 | 251 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 2 |
| 3 cup | Bok choy |
| 1 cup sliced | Carrots |
| 1 clove(s) | Garlic |
| 2 tbsp minced | Ginger root |
| 8 green onion (stem) | Green onion (chopped) |
| 3 cup, shredded | Napa cabbage, raw |
| 7 mushroom(s) | Shiitake mushrooms, raw |
| 1 cup whole | Snow peas, raw |
| 5 tbsp | Soy sauce, tamari |
| 8 green onion (stem) | Green onion (chopped) |
| 1 cup cubes | Tofu, silken, firm |
1. Sauté garlic, ginger, green onion in vegetable oil for 2 minutes on med-low heat; be careful not to overcook or burn the garlic.
2. Add the tofu and soy sauce. Sauté for another minute or two at medium heat so the tofu absorbs the flavours.
3. Then add the carrots, Shiitake mushrooms, snow peas, Napa cabbage, and Bok choy.
4. Add more soy sauce and oil if needed. Let the vegetables cook on medium-low heat until vegetables are crisp but cooked through - 6 minutes.
5. Serve on top of brown rice, Asian noodles or mung bean noodles.
Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body!
| Meat Alternative | 0.9 |
| Vegetables | 10.6 |
