I made a generic stir fry for dinner tonight. Not going to be eating at home much during the week, so won't be too many posts. It is inspired by the whole wheat linguini stir fry that Em mentioned in her last post (on the Vegetarian Times cover).
1/2 package of cooked noodles (I used Thai Rice noodles)
Extra firm Tofu
Garlic - 2 cloves
Ginger - to taste
Green Onions - 5
Carrots - 3
Red Pepper -1
Green Pepper -1
Mushrooms -8 oz
Celery - 2 stalks
Peanuts - handful
Soy Sauce - 5 T
Brown Sugar - 2 T
Sriracha sauce - 3 T (or you can use any chili powder)
I added eggs to Velu's portion. Scrambled eggs (whites only) and set aside.
Saute tofu in warm oil till light brown and set aside.
Add 1 tsp oil in a warm wok.
Add ginger and garlic pieces and let cook for less than 1 minute.
Add all the vegetables and saute till the vegetables are cooked, but still crunchy.
Add soy sauce, sriracha sauce, brown sugar.
(At this point, you can also add some tomato paste and/or 1T of coconut milk)
Add Tofu and cooked noodles.
Let all the flavors mix together.
Serve with Sesame sticks on top..
Variations: Use a variety of noodles
Can use any vegetables (broccoli, peas, snow peas, onion)
Add hoisin sauce or black bean sauce instead of soy sauce and srirach sauce.
Play with the flavors and enjoy!!
PS: I put up a photo with the ingredients rather than the finished dish - this looks better!!