stir fry the veggies in the same cast iron skillet

Summer is quickly approaching, and the Feels like Home family is gearing up for the glut of fresh vegetables that will soon inundate our kitchen, dining room, patio, and back yard.

Joe and I have been discussing our summer plans. We are going to minimize our dependence on grocery stores in favor of smaller, more local, and more sustainable options.

We're also going to decrease our meat intake, instead focusing on the wealth of summer veggies.

Joe suggested a summer stir fry like the one we had for dinner tonight. I could eat this (or some variation of it) every other night.

Recipe

Quick and Easy Homemade Stir Fry

5 from 3 votes

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Ingredients

1 bunch broccoli
¼ head cauliflower
handfuls baby carrots
1 small onion
1-3 cloves garlic
1 large red bell pepper
1 bunch green onions
8 ounces mushrooms
14 ounces tofu extra firm, cut into cubes
Olive oil
½ cup low sodium soy sauce
4 tablespoons rice vinegar
2 tablespoons honey
1 ½ tablespoons corn starch

Instructions

Clean and trim all of the vegetables, and cut them into 1- to 2-inch pieces. Try to keep all of the pieces the same size so that they'll cook evenly.
Heat a tablespoon or two of olive oil in a large skillet. Cook the tofu cubes until they form a golden-brown crust.
Heat a tablespoon of olive oil in a wok, and saute the vegetables. Start with the more dense foods like carrots, broccoli, and cauliflower. When those just begin to soften, add the onions and red pepper. When the onions become translucent, add the green onions, mushrooms, and tofu to the wok and cook another minute or two.
Combine all ingredients for the sauce. Blend well and pour over the stir fry. Toss to coat.
Serve over rice.