1 serving in under 15 minutes
Approximately 250 calories, depending on your choice of ingredients. Can be multiplied easily for more servings.
4 oz. (115 g) tofu, or fully cooked chicken or pork
5 oz. (140 g) green pepper
5 oz. (140 g) red pepper
1/2 small to medium onion
2 cups (470 ml) zucchini
1 cup (235 ml) yellow squash
4 oz. (115 g) mushrooms (portabella, button, or shitake)
1 tbsp. (15 ml) cooking oil (canola, corn, or olive oil)
salt, pepper, and/or garlic to taste
1 tbsp. (15 ml) soy sauce (optional)
1 chicken bouillon cube, crushed (optional)
Cut tofu/chicken/pork into 1/2 inch cubes.
Slice green and red pepper, and onion into 2 inch long 1/4 inch strips.
Slice zucchini and yellow squash into 1/8 inch thick disks.
Cut mushrooms into quarter inch thick slices.
In a medium skillet, over medium-high heat, heat cooking oil.
Cook until lightly browned, stirring frequently.
Add salt, pepper and or garlic.
You may optionally add chicken bouillon and/or soy sauce.
Add all the vegetables, cook until mushrooms are mildly darkened and onions have become partially translucent. Stir frequently!
Remove from heat and serve.