Keanna Chang, MS2
Ingredients
4 c broccoli (florets and stalks)
1 c sliced bell pepper (any color)
½ c carrot grated (or thin slices)
2-3 c mushrooms
16 oz diced tofu
1 ½ c diced onions
Soy sauce
Vegetable oil (or sesame oil)
Juice of 1 orange
Zest of 1 orange (optional)
2 cloves minced garlic (or 1 tsp garlic powder)
2 tsp cumin
1 tsp red pepper flakes
2 tsp ground ginger (or 2 inches minced fresh ginger root)
1 tsp marjoram (optional)
Salt (to taste)
Directions
Warm 1 tbsp oil in a skillet.
Add broccoli and onions. Let cook until the broccoli starts to soften
Add garlic, cumin, red pepper flakes, ginger, and marjoram.
Add 1-2 tbsp soy sauce.
Once the onions start to become translucent, add the mushrooms.
Once the mushrooms are cooked, transfer to a large mixing bowl.
Add 1 tbsp oil to the skillet.
Add peppers and tofu. Add more spices to taste (or can also wait until the end).
Once the peppers start to cook, add carrots.
Let cook until the peppers are tender.
Combine in the mixing bowl.
Add orange juice (and zest), and any other spices/salt to taste.
Serve on rice.
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