Rainbow stew

INGREDIENTS

• 1 Rainbow Chad (kale works, too)
  
• 2 tablespoon minced ginger and garlic
• 2 carrot
  
• 1 package mushroom
  
• 1 (14 ounce) package cubed firm tofu
• 2 tablespoon balsamic vinegar
  
• salt and pepper
  

DIRECTIONS

1. Place the ginger, garlic, chad, carrot, mushroom and tofu in the pot, cover and cook 10 minutes, until chad is soft.
2. Mix in vinegar, salt and pepper. Cover and continue cooking for another 5 mins. Serve over the cooked rice.

Oyster sauce Asparagus

INGREDIENTS

• 1 bunch fresh asparagus, trimmed
• 1 carrot
• 2 garlic
  
• 1 teaspoons oil
• 1 teaspoon oyster sauce
  
• Sea salt to taste
• freshly ground black pepper to taste

DIRECTIONS

1. Clean and cut asparagus and carrot in a angle
   
2. Place garlic, asparagus and carrot in a pan drizzle with oil and 2 tablespoons water.
3. Cover and cook for 5-10 mins.
   
4. Season with oystert sauce, salt and pepper; toss well.