Veggie Stir fry

1 zucchini cut in half then sliced again in the middle and cut into triangle pieces

1 summer squash cut same way as zucchini

1 cup snow peas

1 cup fresh broccoli florets cut into bite size pieces

1 can bamboo shoots drained

1 can sliced water chestnuts drained

½ can chick peas drained

1 pkg sliced mushrooms

1 large onion chopped

5 cloves garlic

1 cup frozen green peas

1 tbsp sesame oil

2 tbsp extra virgin olive oil

2 tbsp toasted sesame seeds

2 cups cooked short grain brown rice

1 cups cooked wild rice

½ cup tamari sauce (add a little at a time and

taste it to be sure it’s to your liking)

If you want to add meat or tofu:

1 lb. chicken tenders OR, 1 pkg baked firm tofu

(you can get the seasoned kind if you can find it it’s very good)

Directions:

Ingredients:

In a large skillet, on medium high heat, add olive and sesame oil, IF adding meat: add chicken or tofu plus garlic and onions. If not, just add the garlic and onions to the oil.

Cook until onions are transparent (and chicken is cooked) then add all the veggies and some of the Tamari sauce.

Cook on medium high heat until veggies are fork tender. Turn off heat and set aside.

In a bowl, add rice and more tamari sauce. Add a little oil if it starts to stick together.

One scoop at a time add veggies and mix. Add rice or tofu and mix. Add more or less Tamari to taste.

Serve with a sprinkling of sesame seeds.

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