Chinese Stir Fry

1 tbsp grapeseed oil or for a spicy dish use chili infused oil

1-inch piece fresh ginger root, sliced

3 cloves garlic, sliced thinly

4 baby carrots, sliced lengthwise, cut in 1/2

2 scallions, sliced in 1" slices

8 dried woodear mushrooms, soaked in hot water

1/2 green bell pepper, sliced lengthwise and cut in 1/2

1/2 red bell pepper, sliced lengthwise and cut in 1/2

1 cup broccolli florets

1 cup peeled and sliced asparagus tops

1 handful chopped cashews or raw pumpkin seeds

black sesame seeds, for garnish

granular kelp

2 cups cooked brown rice, or basmati

1/2 cup bottled peanut sauce

3 tablespoons of Bragg's Aminos

Have all ingredients ready before cooking.

When the mushrooms are soft, drain them well and cut the large ones in half. Set aside.

Heat wok or stainless steel skillet over medium-high heat. Add oil and then ginger and garlic. Saute aromatics for 1 minute and then add the broccolli, asparagus and carrots. Stir-fry them for a couple of minutes until they are crisp-tender, then add next hardest veggie which is the green peppers. Stir-fry until crisp-tender and then add the mushrooms

and the scallions. Cook for 1 minute. Add 3 tablespoons of Bragg's Aminos for flavor. Add nuts and black sesame seeds. Saute for one moment and then take it off the heat.

Sprinkle stir-fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish.

Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu if you have it.