Ginger Stir-fry #1

Quick recipe jot-down for reference!


  • 1 onion, slice
  • Carrots, slice
  • Celery, slice
  • Red cabbage, in strips
  • red peppers, sliced small — I used canned peppers.
  • sesame seeds
  • tofu, extra-firm (≈4 oz)
  • cilantro leaves, small handful
  • tamari or soy sauce
  • 1/2 to 1 inch of fresh ginger, grated
  • garlic powder
  • honey and/or stevia powder
  • olive oil
  • dijon mustard
  • salt, pepper

In a cast-iron pan, add some sesame seeds. Heat dry, until start to brown. (if using pre-toasted seeds, just add them with the veggies.) Add oil and onions. Saute, adding the rest of the veggies. Chop and add tofu and spices. If using soy sauce instead of tamari, may need more salt. Add the sweetener for a teriyaki taste, and a dab of mustard for some zing. Add cilantro at the end.

It came out quite good, and I will be trying this again.
The tofu disappears into the flavors of the mix. Chicken would also go. I prefer tofu over chicken, so I was happy. 🙂

Tastes great as a leftover, when the flavors have had time to marry.



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