Es's Stirfry Vegetables

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trh-ess-stirfry-vegetables2Ingredients:
Robot peppers
Mushrooms
Red onions

trh-ess-stirfry-vegetables
Baby carrots
Brussel sprouts
1 tin Baby corn
Snap peas
1 container of Extra firm Tofu
Pecan nuts
Sultanas
VOO – Virgin Olive Oil
Spices:
Thyme
Origanum
Rosemary
Salt
Freshly ground black pepper
Soy sauce
Method:
In a large wok, add sufficient VOO, you may need to add more as you add the rest of the veggies.
Heat the oil well, then start with the carrots and brussel sprouts.  Stirfry till slightly soft, but not mushy.
Add the remaining veggies, one by one, and continue till you used all the veggies. Spice as you go along.
We prefer our stirfry on the firm side, so you can decide how long to fry it.  It will also depend on the amount of veggies used.
Once all done, spoon out in a serving dish, and keep it warm.
Toast the pecan nuts and sultanas in the same pan to bring out the nutty flavor and add to the veggies.
Lastly cut the tofu in cubes, and fry till nicely browned.  Sprinkle the tofu liberally with soy sauce and heat through.
Add everything in the serving dish, mix all ingredients and serve immediately.
Prepared, tried and tested by: Es Slabs

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

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My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

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