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Ingredients

1 Tbs Coconut Oil
2 Carrots, very thinly sliced
3 Green onions, thinly sliced (or garlic curls)
1 C Chinese cabbage, chopped
1/2 C Salad turnips, sliced
1 C Tofu, in cubes
2 Tbs Bragg's or Tamari Sauce
1/2 C Cashews (dry-roasted in separate pan)
2-4 Tbs Basil, minced

Instructions

Heat oil in wok over med-high heat. Add tofu and veggies. Stir-fry until carrots are tender-crisp, adding liquid as needed. Stir in cashews and basil; serve over brown rice.

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