Stir Fry Summer Meal With Potatoes

I am always looking for new vegetarian meals to cook on the range during summer. The challenge is that my spouse (non-vegetarian) needs to enjoy it as well. This "vegetable packed" one pan dinner is just the ticket for a warm summer dinner and the potatoes are a "sell" for the non-vegetarian.

Tools

Knife

Large chop sticks (or your favorite utensil for stirring the mix)

Large frying pan

⅛ measuring teaspoon

Pinchers (for serving)

Materials

Tofu - ¼ of a block

Mushrooms - 4

Onion - ⅓ of a large Maui Onion

Russet potatoes - 2 small

Bok Choy - 1 stalk

Bean sprouts - ⅓ bag

Salt - ⅛ teaspoon

Pepper - ⅛ teaspoon

Garlic Salt - ⅛ teaspoon

Soy Sauce

Olive Flavored Cooking Spray

1. Press water out of the tofu.
2. Cut the tofu in cubes (approximately ½ inch x ½ inch).

1. Chop bok choy, onions, and mushrooms as shown in the photo.

1. Slice potatoes,
2. Microwave potatoes on high for five minutes.

1. Spray frying pan with cooking spray (see photo 1).
2. Lay potatoes out on bottom of frying pan (see photo 2).
3. Add onions to the bottom of the frying pan (see photo 3).
4. Cook (medium heat) until onions are tender.
5. Add bok choy and mushrooms (see photo 4).
6. Spray mixture with cooking spray.
7. Add tofu and spray with cooking spray (see photo 5).
8. Add bean sprouts and spray with cooking spray (see photo 6).
9. Add salt, pepper, and garlic salt.
10. Continue to stir fry until tofu is crisp and vegetables are tender.

1. Apply soy sauce to individual taste.
2. Serve in a bowl.