Easy Stir-Fry Vegetables

Ingredients

• 1 Tablespoon olive oil
• ½ onion, chopped
• ½ cup carrots
• 1 cup broccoli stalks, peeled
• 1 cup sliced mushrooms
• ¼ cup water
• 1 cup zucchini
• 1 cup yellow sunburst squash
• ½ cup bell pepper, red or green
• 1 Tablespoon soy sauce, or to taste
• 2 cups broccoli florets
• 2 Tablespoons mock chicken broth with ½ cup water
• 1 Tablespoon toasted sesame oil
• 3 Tablespoons cornstarch with ½ cup water
• ½ block firm tofu, cubed (optional)
• Black pepper to taste

Instructions

1. In a wok or large skillet, heat oil over medium heat and sauté onion until translucent.
2. Add the carrots and broccoli stalks. Stir for about a minute, then add the mushrooms.
3. Add ¼ cup water, zucchini, squash, bell pepper and soy sauce.
4. Stir for about 1 minute. Add broccoli florets and cover. After 3 minutes, add broth and sesame oil.
5. When veggies are done to your liking, add cornstarch mixture and tofu (optional). Heat through, add black pepper if desired, and enjoy!

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