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- Side One - Cut Out Below -

Simple Stirfry

  • 1 clove garlic, cut into slices
  • 1 head of fresh broccoli, washed and chopped into florets
  • 1 c. shredded carrots
  • 1 red pepper, seeded and cut into strips
  • 2 fresh tomatoes, cut into wedges
  • 4 green onions, cut into slices (use white and green parts)
  • 1 package shiitake mushrooms, washed, de-stemmed and sliced
  • 4-6 oz. tofu, chopped into cubes
  • 1 tsp. fresh grated ginger
  • 1 T. olive oil
  • 1 T. sesame oil
  • 1/2 tsp. turmeric

- Side Two- Cut Out Below -

Simple Stirfry (cont.)

  • 1/2 c. leftover tabouli
  • 2 c. leftover steamed redskin potatoes, cubed (optional)
  • 1 package fettucine noodles (8-12 oz.)
Cook fettucine noodles in boiling water.   Drain and toss with 1 tsp. sesame oil. Use electric skillet, wok, or non-stick fry pan to cook Stir-Fry: Sauté tumeric, garlic, ginger, white part of green onion, and tofu in oil until tofu is yellow and other ingredients are lightly browned.  Add broccoli and red pepper and stir-fry for about 3 minutes.  Add everything else and cook until veggies are tender.Serve stir-fried veggies over cooked noodles.  Serves 2 very generously, or 3 with additional whole grain bread and fruit.