Rainbow Stir Fry

I've decided that (yet another) a tribute to my dear co-author is in order.

The first meal that Carrie ever cooked for me was a delicious vegan stir fry. This may be hard to believe, but I had actually never cooked or eaten a stir fry before Carrie placed it under my nose. I used my wok exclusively for deep frying. But Carrie changed all that with her delicious and generous meal!

So, in honor of my Veggie Horizons partner, I present my recipe for a particularly colorful and simple stir fry.

Rainbow Stir Fry

I threw this dish together following a farmers' market trip, during which I purchased red, orange, and yellow bell peppers. Sitting together, they suggested a rainbow, so I searched my fridge for other colorful ingredients. In the end, I managed to pull together a veggieful stir fry with items representing nearly every color of the rainbow! Tofu adds protein, and the lightly cooked vegetables are filling and delicious.

Ingredients:

• 1-2 Tablespoon Olive Oil
• 1 Teaspoon Garlic-Ginger Paste
• 1 Medium Onion, Chopped
• 8 Oz. Button Mushrooms, Chopped
• 1/2 Cup Radishes, Diced
• 1 Red Bell Pepper, Chopped
• 1 Orange Bell Pepper, Chopped
• 1 Yellow Bell Pepper, Chopped
• 3/4 Cup Green Onion, Chopped
• 16 oz (1 Package) of Firm Tofu, Cubed
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Orange Juice
• 1 Teaspoon Lemon Juice 
• 1 Teaspoon Rice Vinegar
• Salt and Pepper

Directions:

1. Press the tofu to extract some of the water.

2. Heat the olive oil on medium in a wok or very large sauce pan.

3. Add the garlic-ginger paste, onion, mushrooms and radishes. Cook for 5-8 minutes, or until the vegetables begin to soften.

4. Add the peppers, green onions, and tofu. Cook for another 10-12 minutes.

5. Add the soy sauce, orange juice, lemon juice, rice vinegar, salt and pepper. Cook for another 5 minutes to incorporate all of the flavors.

6. Serve over rice and enjoy!