Eat the Rainbow! Vegan Stir-fry

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Homemade organic vegan stir-fry. Use oil or water, it will turn out just as good without oil.

This one uses, enoki, shiitake, baby portabella, and oyster mushroom, with red onion, tofu, baby  corn, bamboo shoot, red cabbage, red pepper, green beans, carrot, basil, spices of garlic, ginger, celery seed (crushed), black pepper, paprika, TJoe’s organic garlic bbq siracha sauce, soy sauce, chili sauce.

Cook the mushroom and onion first, then add tofu, 1/2 of the sauce/spice. Then put the rest of the rest of the veggies in and cook until it is cooked to your liking adding the restof the sauce in the last several minutes.

Option marinade the tofu, bamboo shoots and corn ahead of time with the sauce ingredients.

All mixed up, cooked and yum!

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Served with Curry shallot long rice pilaf. Made with curry and spices, dried shallots from last year’s homegrown garden harvest, and peas.  Picture is before fluffing to eat.

I hope you like this meal.

Visit my handmade jewelry store online at:

https://www.etsy.com/shop/goodnessinthecosmos

 

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