Prep and Cook Time: 20 min.
You can purchase fresh cilantro, onion, mushrooms, and green cabbage at The Barefoot Farmers Market.
1 medium onion cut in half and sliced medium thick
1 cup of carrots
1 cup of broccoli 1 TBS vegetable broth
4 medium cloves garlic, pressed 1 TBS minced fresh ginger 1 red bell pepper cut into 1⁄2 inch pieces 1 cup sliced fresh shiitake mushrooms, (remove stems) 2 cups sliced green cabbage 5 oz extra firm tofu cut into 1⁄2 inch cubes (optional) 2 TBS soy sauce 1 TBS rice vinegar 2 TBS chopped fresh cilantro 1 TBS sesame seeds * salt and white pepper to taste
Directions: - Prepare ingredients to stir-fry. - Heat 1 TBS broth in a stainless steel wok or 12 inch skillet.
- Stir-Fry onion for about 2 minutes in broth over medium high heat stirring constantly. - Add red pepper and mushrooms. Continue to stir-fry for another 2 minutes.
- Add garlic, ginger and continue to cook stirring for another 2-3 minutes. - Add cabbage, and rest of ingredients and cook for another 2 minutes.
- Sprinkle with sesame seeds.