Lemon ginger veggie stirfry

2-3 garlic cloves (minced)
olive oil
red onion (half chopped/half sliced)
broccoli
celery
cabbage
orange Bell Pepper
zucchini
minced fresh ginger approx 2 TBS
lemon

1. Chop all veggies into large chunks
2. Warm garlic and chopped onions in a small amount of peanut oil on low heat for a few minutes in large fry pan.
3. Add all your veggies (except for sliced onion) and turn heat to high. Stir constantly. Your goal is to just slightly cook them so they still have lots of crunch.
4. Towards the end of your cooking time, add your sliced onion and ginger. Add lemon juice, salt, pepper to taste.

VEGAN PROTEIN PARING: Tofu sauteed in sesame oil with soy sauce and fresh pressed garlic.
EXCELLENT NON VEGAN PROTEIN PARING: Shrimp marinated in Goat yoghurt, paprika and fresh pressed ginger. Marinate 1 hr, pan fry, salt & pepper to taste.