Quick Veggie Stir-Fry Print Email

1 TBS canola oil
1 tsp minced ginger
˝ tsp minced garlic
˝ tsp hot chile oil, or pinches of crushed red chile (optional)
2 packs Tony’s Veggie Stir Fry (a medley of broccoli, cauliflower, zucchini, yellow squash, carrots, bell peppers, onions and snow peas)
pinches of salt and pepper
Drizzle of soy sauce or tamari*
1 cup sliced mushrooms (shiitake or other)
Sliced almonds, cashews, peanuts or sesame seeds - toasted**

Prepare all your ingredients and have them at stove side. Preheat a large wok over high heat. Turn exhaust fan on.

Add oil, ginger, garlic and hot oil or pinches of crushed red pepper (if using). Take care, these will sizzle and sputter! Add Tony’s Veggie Stir fry and cook at high heat, stirring regularly, until just beginning to soften - about 2-3 minutes. Add mushrooms and continue to cook until veggies are done to your liking - for maximum health benefits, they should still be slightly crisp inside and soft on the outside.

Sprinkle with toasted nuts and serve immediately. - Chef Mick Rosacci, Tony’s Market

Notes: * For more flavor, drizzle with East West Teriyaki or Sizzling Stir-Fry Sauce. ** Toast nuts in a large skillet over medium heat - toss regularly until lightly brown - time depends on nuts and conditions.