This is a tasty vegetarian meal, that even my big meat-eater husband enjoyed.  You can replace the veggie’s for just about any variety:  zucchini, eggplant, kale, spinach, watercress, broccoli, cauliflower, bell pepper, etc.  If you chop everything up in advance, cooking is a breeze.

Ingredients:

• 1 t peanut oil
• 1 c thinly sliced shallots
• 1 T matchstick-cut peeled fresh ginger or ¼ teaspoon ground ginger
• 1 t ground turmeric
• 1 serrano chile, thinly slice (seeded for less heat, I only used 1/2 a one)
• 2 garlic cloves
• 1.5 cups shredded green cabbage
• 1 c sliced shiitake mushrooms caps, other mushroom varieties work well also
• ½ cup ¼-inch thick sliced carrot
• ¼ to ½ cup water
• ¼ c wheat free tamari or low sodium soy sauce
• ½ t sea salt
• 1 (14 oz) can coconut milk
• 1 lb water packed firm tofu, drained and cut into 1 to 1/2 in cubes
• 2 tomatoes cut into 1 in thick wedges
• ½ cup torn fresh basil leaves
• ¼ cup (1 in) sliced green onions
• 2 c hot cooked jasmine or brown rice
• 4 lime wedges (optional)

Heat oil in a large saucepan over med heat.  Add shallots and saute for 3 min.  Add ginger, turmeric, chile, and garlic, cook 1 min, stirring constantly.  Add cabbage, mushroom, and carrot, cook 3 min stirring.
Stir in water, soy sauce, salt, and coconut milk; bring to a boil, add tofu, and reduce heat to simmer for 5 min.  Add tomato and simmer for 4 min.  Stir in basil and onions turn off heat and allow to sit for 2 min.  Serve over rice with lime wedges.

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