Veggie Stir-Fry

Slightly modified this extremely healthy vegan dish from Christina Pirello.

Ingredients
2 tsp grapeseed oil
1 tbs fresh ginger root, minced
3 cloves fresh garlic, minced
Sea salt
1 jalapeno pepper, minced
1 small red onion, sliced
4 carrots, julienned
1 red bell pepper, julienned
1/2 package steamed broccoli (found at Trader Joe's)
15 oz. extra firm tofu, cubed
5-6 baby bok choy, split lengthwise, rinsed well
Shoyu
Brown rice vinegar
Cooked brown rice


Directions
1. Place oil in a wok over medium heat.
2. Sauté ginger and garlic with a pinch of salt for 30 seconds.
3. Stir in jalapeno, onion and a pinch of salt and sauté until onion is translucent, about 2 minutes.
4. Add carrot, a pinch of salt and sauté for 2 minutes.
5. Stir in peppers and stemmed broccoli, a pinch of salt and sauté for 2 minutes.
6. Stir in tofu and sauté for 2 minutes.
7. Add baby bok choy; season to taste with shoyu, cover and reduce heat to low. Simmer for 2-3 minutes, until the bok choy just wilts.
8. Spoon over brown rice to serve.

Makes 3-4 servings.