1 tablespoon olive oil
1 inch fresh ginger root, peeled and sliced (more if you like it hot)
1 tub of extra firm organic tofu from the refrigerated section, drained, squeezed, and cut into 1 inch cubes
1 small head broccoli, trimmed and cut the way you like it
1 bell pepper, any color, trimmed and cut into 1 inch chunks
1 small zucchini, trimmed and sliced
1 small can water chestnuts
1 small can straw mushrooms
2 tablespoons gluten-free tamari sauce
1 tablespoon dried basil (or, better yet, fresh if you have it)
1 bottle Thai Kitchen Thai Chili & Ginger sauce
Sprinkle of crushed hot red pepper flakes to taste (optional, but try it once! It’s yummy!)
Dash of sesame oil
Put the first 10 ingredients into a good, large stir fry pan over a relatively high flame. Stir while frying. When all ingredients are well acquainted with one another, add the Thai chili and ginger sauce and continue stirring and frying. When the veggies are tender crisp and everything is heated through, add the crushed hot red pepper flakes. Spoon over rice, add dash of sesame oil, and enjoy!
If you are planning to serve this stir fry over rice, put the rice on to cook while you prepare the veggies and tofu. This stir fry is good over almost any kind of rice, such as white, brown, basmati, or a mixture, including a mixture that features wild rice.
If you need a good stir fry pan, the one in the accompanying photo of this recipe is one that at least one vegan found mentioned on Twitter recently. It is a Cuisinart that is on sale at a hefty discount on Amazon.