Stimulating Stir Fry Vegetables by Dr. Nandita Shah, SHARAN

by Shweta Thakur on Jan 19, 2022

Stimulating Stir Fry Vegetables by Dr. Nandita Shah, SHARAN
  • ¼ cup soy sauce
  • ¼ cup lemon juice
  • 1 – 2 tsp grated fresh ginger root
  • ½ pack tofu (100 – 150 g)
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 3 carrots, cut into 2″ strips
  • 1 medium onion, sliced
  • 1 green pepper, sliced
  • 1 cup snow peas
  • 1 cup sliced mushrooms
  • 2 green spring onions, chopped
  • 2 cups cooked unpolished rice

Mix the soy sauce, lemon juice and ginger for a marinade for the tofu.
Cut the tofu into ½” chunks and coat well with the marinade. Let it marinate for 45 minutes in a bowl. Drain the tofu, saving the marinade. Heat a large pan and add the cauliflower, broccoli, carrots, onion, green pepper and tofu. Stir frequently, cooking evenly. Add the snow peas, mushrooms and green onions. Continue to stir frequently until the vegetables are cooked but still crunchy. Serve over rice, and top with the marinade.

Before cooking the vegetables, finely chop or thickly grate 5 cloves of garlic and an equal amount of peeled fresh ginger and keep them separated. In a small pan, fry the garlic and ginger separately until brown and store in a bowl together. Spoon 1 tablespoon of date paste (soak dates overnight in warm water and blend to a smooth paste) into the pan and cook for a minute. Add the fried ginger – garlic, mix and remove from the heat. Sprinkle this mixture over the rice and veggies.

Roasted sesame seeds or roasted black sesame seeds may also be used as a topping.
Stir-fry only Chinese greens and spinach and top, instead of all the vegetables in the recipe, or just some different kinds of mushrooms and then use the ginger and garlic toppings, or the sesame seeds topping, or both.


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