Whenever I make stir fry I wonder why I don’t make it more often. It comes together quickly, it’s good for you, and best of all, my kids will generally eat it. I find if I throw noodles into the stir fry they’re more apt to enjoy it, so that’s why you’ll find most of my stir fry recipes contain noodles. If you prefer rice, you can skip the noodles and serve the vegetables and tofu over a bed of rice. Another great thing about stir fry is that you can easily be adapt it to suit your taste. I like this particular recipe because it’s pretty fast. Once you’re done chopping, it cooks up in no time. Using tofu instead of meat cuts down on your cooking time. I also just used a simple oyster sauce instead of making up a mix of sauce ingredients, so that saves you time too. I don’t think I’ve sacrificed the taste with these shortcuts either; this was still one mighty tasty stir fry. Both boys had second helpings, and Cole said I should make this again. I think I might just do that!

Tofu and Vegetable Stir Fry
100g (1/2 a package) brown rice vermicelli noodles
1 tbsp vegetable oil
1 cup red onion, chopped
1 clove garlic, crushed
150g (1/2 a package) extra firm tofu, cubed
1 large carrot, peeled and sliced
1 large celery stalk, sliced
2 cups guy lon or bok choy, chopped
1 cup snow peas, chopped
1/4 cup oyster sauce

Soak noodles in hot water until softened. Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and garlic, and cook for 1 minute. Add tofu, carrot, celery, and guy lon (or bok choy) stalks, cooking for 2 minutes. Add guy lon (or bok choy) leaves, snow peas, and oyster sauce. Cook for another 2 minutes. Drain the noodles and add to stir fry. Toss together until fully combined.