Amount
Ingredient
Preparation



3
tablespoons
tamari sauce





1
teaspoon
brown rice syrup





1/4
teaspoon
black pepper





2
tablespoons
vegetable oil





2
small
onions

sliced



2
each
garlic cloves





1/4
cup
carrots

chopped



1/4
cup
green bell pepper

red, yellow or any combination



3/4
cup
cauliflower

chopped



3/4
cup
broccoli

chopped



1/4
cup
mushrooms

sliced



1/4
cup
sugar snap peas





1/4
cup
bean sprouts





1
cup
tofu

firm, chopped



Jasmine

rice

 Mix tamari, syrup and pepper and set aside.

In a wok, heat oil over high heat for 1 minute.

Stir-fry onions and garlic for 2 minutes. 

 Add carrots, bell pepper and cauliflower.

Stir-fry for 1 to 2 minutes.

Add a little water if necessary to prevent sticking.

Add broccoli and mushrooms and stir-fry for 1 minute.

Add peas, sprouts and tofu and stir-fry for 1 minute.

Stir in tamari mixture.  Reduce heat to

medium and cook for another 2 minutes.

The vegetables should be tender crisp.

Serve hot, over rice.