Today's Quick Stirfry Idea

As a vegan learning to eat better, I'm finding stirfry becoming a staple food in my diet.

I don't have a wok. Just a standard, non-stick frying pan that came with my set of cookware. I don't usually like following a specific recipe, nor do I intend to pass one onto you today. Instead, I provide you with a possibility to consider.

This particular meal consists of mung bean sprouts, cabbage, kidney beans, broccolli, shitake mushrooms and hot-sauce seasoned tempeh, cooked with olive oil, sesame seeds, cashews, ginger, roasted garlic, and soy sauce. Served over brown rice. I often find it better to put the mix over the rice instead of including it in the pan, particularly due to potential overflow in the small skillet.

It's cooked just enough to be tender, but not to where all the life and nutrients have been cooked out. Pretty good!!!