- 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
- 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.
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