Basic Veggie Stir Fry

• 1 cup Broccoli stems, julienned thin
• 1 cup Carrots, julienned very thin
• 1 cup Red Cabbage, chopped OR green
• 2 cups Shiitake Mushrooms, sliced
• 1 cup Medium Firm Tofu, cubed & drained
• Enough thin spaghetti (but not angel hair)
• 2 tablespoons Canola Oil
• 1/2 tablespoon Fresh Ginger, grated or finely minced
• 2 Garlic Cloves
• 2 tablespoons Sesame Oil
• 2 tablespoons Soy Sauce
• 2 tablespoons Rice Vinegar
• Chili Oil to taste

1. Whisk sauce together.
2. In separate pot, boil water and add pasta.
3. Cook until just al dente. Drain but save some pasta water.
4. Add carrots to water and cook until carrots have lost some crispness. Rinse in cold water, drain and pat dry.
5. Heat Wok with Oil. Add Ginger and Garlic. Saute for a couple minutes. They should not
6. brown.
7. Add carrots to wok. Toss for a couple minutes.
8. Add remaining veggies & mushrooms to wok. Toss for a couple minutes.
9. Add tofu and toss.
10. Add cooked noodles to wok. Toss.
11. Add tofu. Pour sauce over. Combine well.
12. Add Chili Oil to taste.

broccoli stems, carrots, red cabbage, shiitake mushrooms, thin spaghetti, canola oil, fresh ginger, garlic, sesame oil, soy sauce, rice vinegar, chili oil

Taken from www.epicurious.com/recipes/member/views/basic-veggie-stir-fry-58388183 (may not work)