Broccoli Stir Fry

kathysvegankitchen.com

katdr

1 ½ pounds Broccoli 2 large heads cut into similar-sized florets

1 white onion Cut into slivers

1 red bell pepper Cut into similar sized bite-sized pieces

8 ounces sliced mushrooms

1 inch fresh grated ginger divided )½ for the stir fry/half for the sauce)

1 cup snow peas cut in half

subheading: Stir Fry Sauce (Double if making Crispy Tofu):

3 Tablespoons rice vinegar

2 Tablespoons maple syrup

2 cloves garlic, minced

3 Tablespoons Soy sauce Tamari or liquid aminos for gluten-free option

1 Tablespoon grated ginger (reserved)

¼ teaspoon crushed red pepper flakes

subheading: Crispy Tofu (Optional):

1 14 ounce package Extra-firm tofu pressed and cut into bite-sized cubes Choose chickpea tofu for a soy-free option

1 Tablespoon Soy sauce Tamari or liquid aminos for gluten-free option

1 Tablespoon Rice vinegar

2 Tablespoons cornstarch

½ Stir Fry Sauce

subheading: Grain:

2 cups prepared brown rice or grain of choice

Directions at kathysvegankitchen.com

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