Stirfry

Ingredients:
(I don't make this stirfry using exact quantities. I tend to go into the garden and pick what feels right from the vegetables that I like in the stirfry. This is an example)
Vegetables
- Leek
- rutabaga
- Jerusalem artichokes
- broccoli
- a variety of Asian cabages
- red cabbage (for the color)
- 200 gr tofu, cut into 1/2-inch cubes
- 1 head garlic
- 1 nice sized fresh ginger root
- 6 button mushrooms
- 2 tbsp butter, 2 tbsp coconut oil
Sauce
- 1 tbsp peanut butter
- 6 tbsp coconut milk
- 1 tbsp sesame oil
Topping
- sesame seeds

Preparation:
Wash and cut up vegetables separating the firm (root) ones, garlic, leek, and ginger into a bowl---I start the stirfry with these, because they take a bit longer. Heat wok to high temperature, add butter and oil, add the firm vegetables and stir vigorously. When nearly done, add the tofu and the soft leavy vegetables until softened but still crunchy. Then mix sauce, add to vegetables and mix well until everything is evenly coated. Serve with sesame seeds on top

Eating
We eat this with our chop sticks and I also serve a homemade sweet sour sauce from plums or cherry