Vegetable Stir-Fry

• 3 tablespoons vegetable oil
• 1 carrot, peeled and shredded
• 4 stalks celery, thinly sliced
• 1 cup broccoli flowerettes and stems, thinly sliced
• 1 onion, thinly sliced
• 1 package frozen peas or frozen Chinese pea pods, separated but not defrosted
• 1 zucchini, thinly sliced
• 1 cup sliced fresh mushrooms
• 2 cloves garlic, peeled and minced
• 20 ounces extra-firm tofu, drained and crumbled
• 1/4 cup soy sauce

1. Heat the oil in a wok or large nonstick skillet.
2. Add the carrot, celery, broccoli, onion, and peas or pea pods and stir constantly until tender but still crisp.
3. Add the zucchini, the mushrooms, and the garlic and cook and stir 2 minutes.
4. Add the tofu and the soy sauce, and cook and stir 2 more minutes.
5. Serve over rice.

vegetable oil, carrot, stalks celery, broccoli flowerettes, onion, frozen peas, zucchini, mushrooms, garlic, extrafirm, soy sauce

Taken from www.cookstr.com/recipes/vegetable-stir-fry (may not work)