Vegetarian Stir Fry

Ingredients:

A single green, orange, and red bell pepper
2 full zucchinis
Half an onion
A head of broccoli
14-16 pieces of asparagus
2 cloves of garlic
1/2lb of firm tofu

Spices:
Wok oil (this is flavored oil, but any light oil is fine)
Low-Sodium Soy Sauce
Rice vinegar
Rice wine
Oregano
Black pepper
Ginger
Sesame seeds (optional)

Step 1:

First step is the most time consuming, chop up all of the vegetables.

Step 2:

Remember, a well cut pepper should come straight out.

Step 3:

If you use the amount of vegetables I listed above, you should get an amount similar to this:

Step 4:

The leftover trash rinds etc, dispose of them.

Step 5:

Go ahead and add the oil to the wok and put it on a low heat, just to get the oil to a less viscous state and get your wok warmed up.

Step 6:

Mince your cloves of garlic, and cut your tofu into small cubes.

Step 7:

Make sure to store your tofu in fresh water! Tofu is only good for a few days after you open it, and if you don't use the rest by tommorow, you have to change out this water.

Step 8:

Place your tofu in the wok along with the garlic. Add 1 teaspoon of rice wine and 2 teaspoons of rice vinegar.

Step 9:

Add oregano, black pepper, and ginger, I add these visually to my taste, so do so accordingly for your own tastes. Increase heat to medium and sautee for a couple minutes.

Step 10:

Add 2 tablespoons of soy sauce, increase the heat to maximum, then let sautee for a minute.

Step 11:

Add the veggies! Place another teaspoon of rice wine in at this point if you would prefer a slightly less tangy stir fry.

Step 12:

Add in additional oregano, black pepper, and ginger along with sesame seeds, and stir.

Step 13:

Once your stir fry reaches this stage (3 or so minutes), you should notice a few things. One, the brocolli should start to shrink together, the onions should become less crisp, and the asparagus is at the point of no return. You can keep cooking if you really want to infuse the taste here, but you do so at the cost of mushy asparagus. The general rule of doneness still applies here, taste a few of the vegetables and see what you think.

Step 14:

Serve it and enjoy! This is enough to easily feed a few hungry mouths around, or one really hungry person. As always, make sure to strain the stir fry well before placing in a serving dish, otherwise the bottom will sit in liquid and turn to mush before you get to it.

Note, if anyone is wondering, I am using a cutting board. After dealing with too many wooden boards I finally just purchased a tempered glass cutting board. Not only does this make it easier to clean in the event you spill something, but its much less prone to retaining bacteria.