Caitlin's Colorful Stir fry Veggies

Today's experiment in cooking was stir fry veggies. I used the veggies in the ingredient list below, but you could probably use any veggies you want, as long as you start the harder and thicker veggies first, and the softer and thinner ones next. I plan on trying it out with new veggies and a variety of nuts and sauces as well. Its a simple recipe that allows you to use whatever you have on hand. This serves 8, so cut the recipe as needed or have leftovers. To add even more variety, put the veggies on rice, noodles, or with tofu. I made it with tofu and included the recipe for the tofu below. These tofu bites are very salty and add a nice soy flavor if you don't add a sauce to the veggies.

Ingredients:
Stir fry veggies:
3 bell peppers (I like red, orange, yellow to add color)
2 cups carrots (buy pre-shredded or chipped to save time)
1 small head of broccoli
1 zucchini
1 yellow squash
1 small tomato
1 cup sugar peas
1 cup snap peas
2 tbs sesame seeds
1 cup cashews (feel free to try other nuts, but cashews work great!)
1 small can mushrooms, drained
1 can sliced bamboo, drained
1 can water chestnuts, drained
1 can baby corn, drained
Olive oil
Sesame oil
Optional:
Soy sauce
Any asian stir fry sauces you like
Rice, pasta, noodles, etc.

Wash and clean all fresh veggies (leave the canned veggies alone for now). Cut them into bite size pieces and put them in a large bowl. Take a large stir fry pan and pour in even parts of the olive and sesame oil to just barely cover the bottom of the pan. Heat oil up til it sizzles when you put in a cashew. Once the oil is hot enough put the nuts in and keep stirring them until they are golden brown. Pour the fresh veggies from the bowl into the pan. Cook the veggie mix stirring frequently, until they're almost done. Add the canned veggies and cook until all veggies are tender but not mushy. Sprinkle sesame seeds in. Serve hot, alone or with rice or noodles. If you are having tofu, sprinkle the tofu on top before serving. If desired, add soy sauce or a stir fry sauce before serving.

Tofu:
1 pack extra firm tofu (save time by buying cubed or cube it yourself)
Soy sauce
Sesame seeds
Sesame oil

Drain the tofu and squeeze out the extra water in a few paper towels. Marinate in soy sauce for a 5 minutes (more for a bolder flavor, less for a more mild flavor). In a small saucepan, pour in just enough oil to cover the bottom of the pan. Warm the oil slightly over medium heat and add the tofu. Add sesame seeds.