Asian Veggie Stir-Fry

A delicious and nutritious vegetarian stir-fry packed with fresh Asian flavors and colorful vegetables.

Steps

1. Julienne the carrot and cucumber into thin strips.
2. Slice the mushrooms and tomato.
3. In a small bowl, beat the eggs and season with salt and pepper.
4. Heat some cooking oil in a wok or large skillet over medium-high heat.
5. Add the beaten eggs and scramble until cooked. Remove from the wok and set aside.
6. In the same wok, add a little more oil if needed and stir-fry the mushrooms until tender.
7. Add the carrots and cucumbers to the wok and cook for a few minutes until slightly softened.
8. Stir in the tomato slices and cook for another minute.
9. In a small bowl, mix together the soy sauce, sesame oil, ginger powder, and garlic powder.
10. Pour the sauce over the vegetables in the wok and toss to coat.
11. Add the scrambled eggs back to the wok and stir-fry for an additional minute.
12. Season with salt and pepper to taste.
13. Serve hot and enjoy!