Stir-Fry Vegetables :'/

1/2 tsp salt
2 cups water
1 cup rice

2 tablespoons canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow bell pepper, cored, seeded, and julienned
1/2 cup thinly sliced onion
¼ cup mushrooms
1 cup small broccoli florets
8 ounces firm tofu, cut into large chunks
1 clove garlic, minced
1/2 cup soy sauce
1 cup fresh mung bean sprouts
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 tablespoons sesame oil


Directions
Start by preparing and cutting all the vegetables and measuring your ingredients so that they are ready to go. Once you begin stir-frying, it goes very quickly.
In a wok or large skillet, heat canola oil over high heat until almost smoking. Add the peppers and onion while stirring constantly. While continuing to stir, add successively the broccoli, tofu, garlic, and soy sauce. Cook, stirring, constantly for 2 minutes. Add the sprouts, black pepper, and salt and cook, stirring, until crisp-tender, about 2 minutes more.
Stir in sesame oil and remove from heat. Serve immediately.

The purpose of this lab was to make a healthy meal for a teenager. I learned how to chop mushrooms. My group functioned very well. My sensory perception was it smelled like an Asian Restaurant. To make this recipe healthier, I would not use the butter. To make this recipe taste better, I would have used more sesame sauce and less onions. Overall, I would give this lab a grade of a 100. My role in the lab was to watch the rice and chop the vegetables and I used my stir-frying skills.