Stir Fried Mixed Veggies with Fresh Ginger

The secret to this recipe is to add the grated fresh ginger just before serving.

Ingredients
1 ripe tomato, chopped
1/2 white onion, chopped
3 cloves garlic, minced
2 tbsp carrots, julienned
A handful or two of mixed veggies (I used snow peas, shredded cabbage, bean sprouts, fresh button and shitake mushrooms, baby corn, bokchoy)
A handful of fried tofu cubes
1 tsp chili garlic paste
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp vegetarian mushroom sauce
1-2 tsp brown sugar
1 tbsp oil used in frying the tofu

In the oil, quickly fry the tomato, onion, garlic, chili-garlic paste and carrots until fragrant. Add the mixed vegetables and stir fry for a minute or two. Turn off the heat and add the rest of the ingredients. Mix well and return to heat. Stir fry for a minute. Add the freshly grated ginger, mix well and turn off heat. Serve with steamed organic red rice.

Because I already cooked the rice in advanced, it was already a bit cold so instead of reheating it, I mixed it with the stir fried veggies for a Mongolian-like treat.

The Xocolat brownie photo has to wait. M will send me her "Blondies" recipe so I'll use the Xocolat brownie photo to go with it. The brownie story will be unfolded soon. For the meantime, allow me to finish the rest of the brownies. ;-p

Try Cafe Xocolat's Taza de Xocolat for a really chocolatey treat. Get the small one if you still want to live... order the big one if you want to experience samadhi.