Stir-Fried Vegetables

• 3 tablespoons vegetable oil
• 2 large slices fresh ginger
• 1 carrot, peeled and sliced thin
• 4 celery ribs, sliced
• 1 cup broccoli flowerets
• 1/2 cup chopped green onions
• 1/2 pound Chinese pea pods, trimmed
• 1 zucchini, sliced
• 1 cup sliced fresh mushrooms
• 20 ounces extra-firm tofu, drained and crumbled
• 1/4 cup soy sauce

1. Heat wok or nonstick skillet.
2. Add oil and ginger and stir.
3. Add carrot, celery, broccoli, green onions and pea pods, stirring until tender but crisp.
4. Add zucchini and mushrooms.
5. Stir.
6. Add tofu over vegetables.
7. Then add soy sauce.
8. Stir-fry one minute.
9. Remove ginger and serve over rice

vegetable oil, ginger, carrot, celery, broccoli flowerets, green onions, chinese, zucchini, mushrooms, extrafirm, soy sauce

Taken from cooking.nytimes.com/recipes/4107 (may not work)