Faster Than Takeout Stir Fry



Some nights it's a mad rush to get home, cook dinner, and do the bedtime routine. This lighting fast stir-fry recipe makes dinner one less thing to stress over. Bonus points for being healthier, less expensive, and faster than takeout. 

Faster than Takeout Stir-fry
Serves 2 

1 Tbsp oil (olive oil, coconut oil, grape seed oil, whatever your preferred cooking oil)
7oz firm tofu (half of a standard package)
1 head baby bok choy
1/4 cup  Bragg's Liquid Amin Acids  (or soy sauce)
1 Tbsp apple cider vinegar
1 tsp toasted sesame oil


Heat cooking oil over medium high heat for 30 seconds. Add in the tofu and mash into bit sized pieces using a wooden spoon. Cook for about a minute before adding in the frozen veggies. Continue cooking for five minutes, stirring occasionally. Meanwhile, wash the bok choy and chop into one inch pieces. Add the stalk portions of the bok choy after the frozen veggies have cooked for five minutes. Stir. Allow to cook together for a couple of minutes before adding the leafy portions of the bok choy and remaining ingredients. Stir to combine and simmer for one minute. Serve while hot with a hearty scoop of quinoa or brown rice that were cooked in advance or make your microwave do the work of making of fresh batch while the stir-fry cooks on the stove.



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